(Makes 18 to 20 1.5 inch cookies)
You will need:
7.2 oz (200 g) graham crackers (about 13 1/2 whole)
4 oz (100 g) butter, sliced into chunks
1/3 cup (90 g) sugar
1/8 cup (15 g) dark unsweetened cocoa powder
1 cup (113 g) chopped hazelnuts, divided
2-3 tbsp soy milk
1 tsp rum (optional)
Directions:
1. Using a food processor, process the crackers into crumbs (yielding about 1 1/2 cup crumbs). Add butter, and process until the butter is fully incorporated. Add sugar and cocoa and process until well blended. Scoop out into a bowl. The mixture should have a consistency of moist sand. Stir in 1/2 cup hazelnuts. Mix in soy milk and rum. Cover and refrigerate for one hour to allow the mixture to solidify slightly.
2. Scoop a small amount of the mixture with a rounded tablespoon and form it into a 1 1/2 inch ball (3.75 cm) by rolling it between the palms of your hands. Repeat with the remaining mixture. Grind the remaining 1/2 cup hazelnuts in a food processor or an electric mill and roll the balls in hazelnut crumbs. Refrigerate until ready to serve.
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