Vegan Rum and Raisin Balls

August 24, 2012 by Leanne Vogel November 8, 2017

8 ingredient rum and raisin balls sweetened with maple syrup and rolled in toasted coconut.

Ingredients

Wet

• 2 tablespoon white rum
• 3 tablespoon water (or more rum)
• ½ cup raisins
• 2 tablespoon maple syrup

Dry

• 1 cup unsweetened shredded coconut
• ¾ cup raw sunflower seeds
• ½ cup pepita seeds
• 3 tablespoon arrowroot starch
• ¼ teaspoon sea salt

Instructions

1. Preheat oven to 350F.
2. Spread coconut out onto a baking sheet and toast for 2 minutes. Watch carefully to avoid burning it! Once toasted, set aside.
3. Add all wet ingredients to the bowl of your food processor and process until smooth.
4. Add ½ cup toasted coconut and all other dry ingredients to your food processor and pulse until combined but still chunky.
5. Roll into balls and roll in reserved ½ cup toasted coconut.
6. Place balls on a baking sheet lined with parchment paper or a silicon baking mat and bake in 350F preheated oven for 8-10 minutes, or until golden.

Nutrition Information Per Serving