I was invited to a holiday cookie swap and had no idea what to bring. Then I saw a recipe for pecan bourbon balls and I was intrigued. Of course, I modified them to make them my own ~ and dairy free of course! The little bites pack a boozy punch ~ I hope you enjoy!
Ingredients:
2.5 cups toasted pecans, finely ground
8 sheets of cinnamon graham crackers, finely ground
1 cup dark brown sugar, packed
1 tsp cinnamon
1 tsp ginger
1.5 tsp salt
1/8 cup maple syrup
1/2 cup whiskey
10 ounces dairy-free chocolate chips, melted
Combine all of the ingredients, except the chocolate, and shape into 30 small bite-sized balls. Freeze for one hour.
Next, spoon dollops of the melted chocolate over each ball, just to coat the top.
Freeze again. Keep frozen for up to 3 weeks and defrost an hour before enjoying!
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