Rum Balls Recipe

1 cup dates, freshly chopped (I suggest the pitted Deglet Noors from the produce case)

½ cup unsalted butter (or ¼ cup butter & ¼ cup extra virgin coconut oil)

1 cup sugar

1 egg, beaten

1 tsp vanilla

3 Tbsp rum

1 cup crispy rice cereal

1 cup toasted pecans, chopped

1½ cup grated dried coconut, lightly toasted

In a medium, thick bottomed saucepan, combine dates, butter/oil, sugar, egg, & vanilla over medium heat until bubbly, 10-15 minutes. Stir in rum & remove from heat. Stir in rice cereal & nuts. Let cool enough to handle, roll into large bite sized balls & drop into coconut to coat. Place on sheet of wax paper to cool thoroughly & store in an air-tight container.