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2 heaping cups Dark Chocolate Hazelnut cookies (approximately 28 cookies)
½ cup plus 2 tablespoons cocoa powder2 tablespoons honey
4-5T Bourbon (or Rum), to taste
Caramelized Cocoa Nibs (for rolling)
A delicious and gluten-free version of the classic holiday treat that are easy to make and even easier to eat! We love these rolled in caramelized cocoa nibs, which add depth of flavor and a bit of crunch without adding too much sweet.
NOTE: if you want these to be alcohol-free, try using ginger ale or apple juice in place of the Bourbon.
1) Process the cookies in a food processor until they are very fine crumbs.
2) Add cocoa powder and pulse a few times to mix well.
3) Add honey and bourbon and pulse until thoroughly combined. If dough seems too sticky to roll add a bit more cocoa powder and let it sit to firm up a bit.
4) Roll dough into balls and then roll them in the caramelized cocoa nibs.
Store the Bourbon Balls in an airtight container in a cool spot, or freeze them on baking sheets and once frozen, store them in the freezer in tightly sealed plastic bags.
Makes about 30 Balls