60 g dried apricots
60 g dried pitted prunes
30 g dried cranberries
8 Arnott's arrowroot milk biscuits, broken into pieces
1 tbsp dark rum
2 tbsp cocoa powder
- Put apricots, prunes, cranberries, biscuit and rum in a small food processor. Process until mixture is finely chopped and well combined.
- Sift cocoa powder onto a large plate. Shape teaspoonfuls of mixture into balls and roll in cocoa powder to lightly coat.
- Line an airtight container with greaseproof paper. Arrange rum balls, in a single layer, in container. Refrigerate until ready to serve.