- 2 1/2 cups chocolate graham crackers, ground, about 10 ounces
- 1/4 cup powdered soy milk
- 1/2 cup dairy free milk
- 3 tablespoons Kahlua
- 2/3 cup dates, finely chopped
- 1/3 cup pecans, finely chopped or processed in a food processor
Crush the chocolate graham crackers into a fine grains or, more easily, put in a food processor and grind.
Put the crushed grahams crackers in a large bowl and add the dry soy milk.
Stir in dairy free milk and Kahlua.
Mix until all is moistened. It will take less than a minute.
Stir in the finely chopped dates.
Divide the dough in half and then each half again and continue until you have 48 balls.
They are sticky as you divide but when you roll them in the palms of your hands they do not stick at all.
Roll each ball into the finely ground pecans.
All done. Keep them in the refrigerator.