Sugar-Free, Low Carb Chocolate Rum Balls Makes 24 Candies INGREDIENTS:
1 C pecan pieces 3/4 C unsweetened dried coconut 1 C Equal Spoonful® or Splenda®<br>2 tablespoons unsweetened cocoa powder 3 tablespoons butter 2 tablespoons rum 2 teaspoons egg white powder 2 tablespoons warm water to dissolve egg white powder
Preheat the oven to 350°F. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown. Set aside to cool.
Meanwhile, combine coconut, sweetener and cocoa in a large mixing bowl. When the pecans have cooled a bit, coarsely chop them in a food processor or by hand. Add the pecans to the coconut mixture.
Melt the butter. 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 whisk for 2 minutes, until frothy and dissolved. Mix the egg whites into the combined ingredients. Form the mixture into little balls. Leave the candies on a baking sheet for about an hour to dry. Store in an airtight container.
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