Pina Colada Balls
IntroductionFrom a Robin Robertson recipe, off her blog. From a Robin Robertson recipe, off her blog.
2 cups dried pineapple pieces
1 cup raw cashews or slivered almonds
1 cup old-fashioned (rolled) oats
1 cup unsweetened shredded coconut, plus more to coat
3 tablespoon confectioner’s sugar
4 tablespoon Myers dark rum
These balls aren't too sweet as is, but be sure to use unsweetened coconut or they may become too sweet. If you don't want to use confectioner's sugar, then substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioner's sugar. If you don't have dark rum, you can use 1/2 to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Also, be sure you use dried pineapple pieces (not fresh or canned -- they will be too wet!)
Also, with this particular recipe, I used unsweetened coconut in making the balls, but used sweetened coconut to cover. I only did so because I ran out of unsweetened coconut, but it turned out well. These balls were a hit!
Serving Size: makes 42 balls
Number of Servings: 42
Recipe submitted by SparkPeople user UNCSWTHRT.