Low GI Rum Balls
By Chelsea SugarPage views: 2408
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0 reviews
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Difficulty Easy
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Prep time 25 mins
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Cooking time
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Serves
24
60g sponge finger biscuits
2 tbsps dark rum
½ cup dried apricots
2 tbsps cocoa powder, sifted
2 tbsps Chelsea LoGICane Low GI Sugar
½ cup desiccated coconut
1 tbsp extra desiccated coconut, for rolling
1 tbsp extra cocoa powder, sifted, for rolling
1. Crumble the sponge finger biscuits into a small bowl. Drizzle over the rum and mix until well combined. Set aside for 15 mins.
2. Put the sponge mixture, apricots, 2 tablespoons cocoa powder, Chelsea LoGICane Low GI Sugar and ½ cup coconut in a small food processor. Cover and process until well combined and mixture comes together.
3. Use clean hands to shape heaped teaspoonfuls of the mixture into balls. Roll half the balls lightly in coconut and half in the cocoa powder.
Keep in an airtight container in the fridge for up to 2 weeks.
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