Recipe: Diabetic Rum Balls and Moroccan Haroset Balls with Dates, Raisins, and Nuts - I could not resist the temptation of posting these delicious recipes.

Diabetic rum balls
Source: Brookton Health Services

You need:
1/2 cup crunchy peanut butter
1/2 cup of carob powder or substitute with cocoa powder
1/2 cup sultanas or chopped dates
1/2 cup walnuts chopped
1-teaspoon vanilla essence
1/2 cup coconut
1-tablespoon honey or tahini
Extra coconut or crushed nuts to roll balls in

Place walnuts in food processor and blend for 30 seconds
Add the carob, fruit, peanut butter, vanilla and coconut to the processor and blend until smooth.

Add the honey and blend until a paste forms. This takes about one minute.

Using a teaspoon roll into balls the size of large grapes and coat with the extra coconut or crushed nuts.

Place on a tray, cover and put in the freezer.

These can be kept frozen and eaten as an occasional treat
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Moroccan Haroset Balls with Dates, Raisins, and Nuts
Source: Jewish Cooking in America by Joan Nathan/1996

2 c. pitted dates
1/2 c. golden raisins
1/2 c. dark raisins
1/2 c. walnuts
1-2 tbsps. sweet red Passover wine

Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

Yield: approximately 60 or 3 1/2 cups.
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