Gingerbread Rum Balls

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Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 ½ cups/360 grams cookie crumbs, from gingerbread or gingersnaps

1 ¼ cups/125 grams pecans

¾ cup/85 grams confectioners’ sugar, plus more for rolling if you like

⅓ cup/80 milliliters dark or amber rum, brandy or bourbon, more as needed

2 ½ tablespoons maple syrup

2 tablespoons unsweetened cocoa powder

1 ½ teaspoons finely grated fresh ginger, more to taste

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch fine sea salt

Granulated sugar, for rolling (optional)

Directions at webcache.googleusercontent.com

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