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Another Festive Kitchen Gift..

December 10, 2013

Boozy Balls!

Boozy Balls!

I think I have said it before – one can never have enough rum ball recipes. This one has an ingredient with a difference: chickpeas! WAIT – don’t hit delete yet!! If you haven’t tried it yet, legumes can make a great binder & filler for cakes & biscuits. Afterall, they are what the great Chocolate Magic bean cake is based on. If you haven’t already tried them, this biscuit recipe is great!

Make sure that you rinse and drain your chickpeas well so that the mix is not too wet. Bung everything in together and be generous with the brandy!

100g dark chocolate (I used 70% dark, dairy free)
70g mixed dried fruit
2 tabs brandy or other liqueur
70g almonds
1 teas cinnamon
400g can chickpeas, rinsed and drained well
30g coconut
50g rapadura sugar(I used Natvia)
a handful of nuts extra (I used pecans & macadamias)

Soak the dried fruit in the brandy for at least 15 minutes to soften. Melt the chocolate for 3 minutes on SP 2 at 37ºC. Add the almonds, sugar and fruit with brandy and chop on SP 8 for 10 seconds. Add the rest of the ingredients except the extra nuts and pulse until just coming together. Finally add the nuts and pulse again so that the extra nuts remain chunky with some texture. Roll into balls and chill for 30 minutes. Roll in coconut or cocoa to serve.

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