In a large mixing bowl, add the ground nuts, crushed ginger snaps, icing sugar, cocoa powder and orange zest; mix to combine. Add the rum and honey, and mix well until a moist dough forms. Cover and chill until firm, at least 30 minutes.
Step 2
Shape the dough into 1 inch (2.5 cm) balls and transfer to a parchment paper-lined tray. Cover and chill, at least 15 minutes.
Step 3
Roll the rum balls in chopped pecans, icing sugar, cocoa powder or dip them in melted chocolate. Place in airtight container and refrigerate overnight or for up to two weeks.
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