Pulverise 200g panettone (I used a chocolate chip panettone) in a food processor to make about 2 cups crumbs.

Add 150g (1 cup) roasted walnuts and pulverise.

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

Add 125ml (½ cup) rum, 2 tbsp date molasses (or honey), and pulse until well-combined.

Scrape into a bowl and leave to rest 4 hours, uncovered, to dry out a bit.

Scoop and roll into smallish balls (should make about 30). Dust with icing sugar just before serving.

Make ahead and freeze until ready to use. Defrosts quickly. Dust with icing sugar just before serving.