Ingredients
Scale
- 1/2 cup dates, chopped
- 1/4 cup amaretto
- 1/4 cup coffee liqueur
- 1 Tablespoon Frangelico
- 2 cups chocolate graham crackers, crushed into crumbs (about 1 1/2 sleeves of crackers)
- 1 cup finely ground nuts (I used a mix of almonds and walnuts)
- 1/2 cup oats, ground fine in a food processor or handi chopper
- 2 ounces milk or dark chocolate, melted (I used half of a 4-oz. chocolate bar … )
- For topping: finely chopped nuts, raw (turbinado) sugar, powdered sugar, or melted white chocolate
Instructions
- Chop the dates into small chunks and put in a small bowl. Pour the liquors over the dates and allow them to soak and soften while you gather the rest of the ingredients.
- In a large bowl, stir together the cracker crumbs, oats and nuts.
- Put the dates & liquors into a food processor, blender or handi chopper and blend till the dates break down into tiny bits … it should form a sort of syrupy paste.
- Stir the liquor/date mixture into the bowl with the crumbs and stir to mix.
- Add the melted chocolate, and stir until thoroughly combined. The mixture should be starting to stick together.
- With your hands, form the mixture into balls about 3/4 inch in diameter, and roll each ball in finely chopped nuts, raw sugar, powdered sugar, or drizzle them with melted white chocolate.
- If you did the chocolate drizzle, allow the chocolate to set, then store in an air-tight container or package in pretty tins for a lovely gift.
Notes
If you want to make chocolate mocha amaretto RUM balls, use 1/4 cup rum, and reduce the amount of amaretto and Kahlua to 1/8 cup each. You can also substitute 1 Tablespoon vanilla extract for the Frangelico.
If you can’t find chocolate graham crackers, use chocolate cookies crushed into crumbs instead.