If you’re up for a boozy treat, these holiday bonbons pack a little punch! I make mine with gluten-free graham cracker crumbs, and add lots of nutritious ingredients, like nuts, dates, and ginger, to make up for the rum! I also like to roll my bonbons in cacao powder but feel free to roll yours in shredded coconut, crushed nuts or even powdered sugar. They are definitely an indulgence!

Ingredients

• ½ c almonds

• ½ c pecans

• 1 c gluten-free graham cracker crumbs

• 1 t cinnamon

• 1 t ground ginger

• ½ c dates (soaked, drained and pitted, about 6-7 dates)

• 1/3 c rum

• cacao powder (for rolling)

Instructions

Place nuts, graham cracker crumbs, cinnamon, and ginger in a food processor and process until fine. Add dates and rum. Process until a dough forms, stopping every so often to scrape the walls of the processor so all ingredients get mixed in. Put dough in a container and refrigerate until the dough is chilled (about 30 minutes). Spread cacao powder on a flat surface. Form nickel-sized balls with the dough and roll each one in the cacao powder to cover*. Don’t make your balls too big as these are quite rich and filling. Keep refrigerated or frozen until serving. I serve mine right out of the freezer! Makes about 20 rum bonbons.

*Some may like to roll them in powdered sugar for a more festive look! I like using cacao powder!