Chocolate Rum Balls (Sugar-Free, Low Carb)

• 1/2 cup pecans, chopped
• 1/3 cup unsweetened dried shredded coconut
• 1/2 cup Splenda granular (sugar substitute)
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoons butter
• 1 tablespoon rum (or rum extract)
• 1 teaspoon egg white powder
• 1 tablespoon warm water (to dissolve egg white powder)

1. Preheat the oven to 350u0b0F.
2. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
3. Set aside to cool.
4. Combine coconut, Splenda(R) and cocoa in a large mixing bowl.
5. When the pecans have cooled a little, coarsely chop them in a food processor.
6. Add the pecans to the coconut mixture.
7. Melt the butter.
8. Mix the rum with the melted butter and stir into the combined ingredients.
9. Place egg white powder in a small bowl and add the warm water.
10. Beat with a whisk for 2 minutes, until frothy and dissolved.
11. Mix the egg whites into the combined ingredients.
12. Form the mixture into little balls.
13. Leave the candies on a baking sheet for about an hour to dry.
14. Store in an airtight container.

pecans, coconut, splenda, cocoa, butter, rum, egg white powder, water

Taken from www.food.com/recipe/chocolate-rum-balls-sugar-free-low-carb-270783 (may not work)