Holiday Rum Balls

Mix the almond, walnut and cocoa powder in a bowl. [NOTE: I smash the walnuts by putting them in a heavy ziplock (don't seal it) and having at them with a rolling pin. I imagine one could grind them up in a blender or food processor, but I don't like to wash appliances unless absolutely necessary. ]

Melt the butter and drizzle it over the dry ingredients.

Add the Sweetzfree to the booze and add that to the dry ingredients, and stir the whole thing up with a big spoon. It will be very stiff.

Put the granulated erythritol on a paper plate, and start to roll up your little balls. They should be about 3/4 to 1 inch in diameter. Roll each ball in the granulated erythritol and put aside.

These should be stored in an airtight container in the refrigerator or other cool place. They will "ripen" after a day or so, with the flavors marrying each other.