Coconut Rum Balls
|3/4||cup chopped Turkish figs|
|3/4||cup vanilla wafer cookie crumbs (about 12 cookies smashed finely)|
|3/4||cup walnuts, ground|
|3/4||cup unsweetened dried coconut, divided|
|1/3||cup Stevia In The Raw® Bakers Bag|
|4||teaspoons light rum|
|1||teaspoon vanilla extract|
Place the figs in the bowl of a food processor and whirl until finely chopped, 30 seconds. Add the cookie crumbs, nuts, ½ cup of the coconut, and the Stevia In The Raw®. Whirl until the mixture is very finely chopped, 30 seconds. Add the rum and vanilla and whirl until the mixture is sticky, about 15 seconds.
Place the remaining ¼ cup coconut in a wide, shallow bowl. One tablespoon at a time, press the fig and nut mixture in your fist, shaping it into a 1-inch ball, making 24 balls. A few at a time, roll the balls in the coconut to coat them.
Coconut Rum Balls are best served the day they are made. If necessary, store in an airtight container at room temperature.
Per Serving (2 balls): 90 calories, 6 g fat (2 g saturated fat), 7 g carbohydrate, 1 g protein, 1 g dietary fiber, 20 mg sodium.