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Recipes: Desserts


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Rum-Coconut Balls

Source: The Low-Carb Cookbook

December 08, 2005

Per Serving: Protein: 2.7g   Fat 10.6g   Carb: 3g

Ingredients:

1 cup pecan pieces

3/4 cup unsweetened dried coconut

1 cup Equal Spoonful

2 tablespoons unsweetened cocoa powder

pinch of salt

3 tablespoons butter

2 tablespoons rum or bourbon, or more to taste

2 teaspoons Just White egg white powder or 1 egg white, beaten

2 tablespoons warm water to dissolve egg white powder

Instructions:

preheat the oven to 350 degrees. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to smell good. Set aside to cool a bit. Meanwhile, in a large mixing bowl, combine the coconut, sweetener, cocoa, and salt. Melt the butter.

When the pecans have cooled a bit, put them in the workbowl of a food processor and chip in several short bursts, leaving a little texture. Add the pecans to the coconut mixture. Mix the rum with the melted butter and stir into the combined ingredients.

Put the egg white powder in a small bowl and add the warm water. Beat with a fork for 2 minutes, until frothy and dissolved. Mix the egg white into the combined ingredients.

Form the mixture into little balls-you should have 24. Leave the candies on a baking sheet to dry out a bit-about an hour. Store in a tin.

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