Ingredients
1½cupsgraham cracker crumbs,(about 10 full sheets)
1cuppecans,shelled
½cupconfectioner’s sugar
2tbspnatural cocoa powder,or Dutch process , unsweetened
2tbsphoney
¼cupcoconut rum
1cupcoconut,sweetened, shredded
2tsporange zest
1tsppure vanilla extract
10ozquality semi sweet chocolate,or bittersweet, coarsely chopped
Preparation
Preheat oven to 300 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7 to 8 minutes.
Allow to cool for 5 minutes, then give them a fine chop or pulse in a food processor until finely chopped.
Add all of the ingredients except for the chopped chocolate to a medium bowl. Stir to combine. The mixture will be sticky.
Cover and chill in the refrigerator for 45 minutes (and up to 2 days) before forming into balls. (Chilling makes the mixture sturdier and easier to work with.)
During the last few minutes of the chilling time, begin melting the chocolate.
Melt the chocolate in a double boiler or the microwave.
If using the microwave, place the chocolate in a medium heat-proof bowl. such as a liquid measuring cup. (Its depth makes it easier for dipping.)
Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth.
Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
Remove the chilled mixture from the refrigerator.
Take 2 teaspoons of the mixture and roll into a ball, then dip completely into the chocolate using a dipping tool.
Repeat with the remaining mixture.
When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
Place balls back onto the baking sheet after dipping each one.
Refrigerate for 30 minutes or until chocolate has completely set before serving.
