Pulverize 200g wafer biscuits (I used one with a hazelnut filling) in a food processor to make about 2 cups.

Add in 150g (1 cup) roasted nuts (pecans, walnuts or almonds), and pulverize.

Add 130g (1 cup) icing sugar and 3 tbsp cocoa powder and pulverize.

Add 125ml (½ cup) bourbon (or rum or Grand Marnier) and 2 tbsp date molasses (or honey or agave syrup) and mix to combine.

Scrape into a bowl and leave to rest 4 hours or overnight uncovered to dry out the mixture.

Scoop and roll into small balls (should make about 30).

Sprinkle with icing sugar before serving. (You can also freeze)