Prep Time: 5 minutes

Cook Time: 5 minutes

These decadent flavor bombs are perfect desserts to bring to a party, or simply to snack on at home. The beauty of making chocolates yourself is that you get to chose the size you want. Some days you really just want to eat chocolate all day, so make a big rum ball for that day, whereas other days you just want a small sample, so make some small ones too.

Did you know that rum balls don't actually need to contain real rum? Usually they get their flavour from rum extract which tastes nothing like rum actually, but my oh my, what an amazing aroma! If you want, you can combine rum extract with spiced rum in this recipe, or simply leave out the alcohol and make a family friendly version.

For 48 Vegan Rum Balls

Filling:

2 cups vegan sponge cake

1 cup rolled oats

1/2 cup brown sugar

1/4 cup cocoa powder

1/4 cup coconut oil

1 teaspoon rum extract

2 tablespoons spiced rum

In a large bowl crumble the cake into small grains. Add the oats, sugar and cocoa powder and mix until blended. Mix in the oil, rum extract and rum until you have a firm dough. Cover and refrigerate for half an hour while you make the chocolate.

Chocolate

1 cup dark chocolate chips

1/2 cup coconut oil

1 teaspoon rum extract

Coarse sea salt to garnish

In either a microwave or double boiler, melt the chocolate until smooth. Add oil and extract and mix until combined, adding more rum to suit your taste.

Forming:

With wet hands roll 1 tablespoon of filling between your palms to form a ball. Using tongs, dip this ball in melted chocolate so it is evenly coated and transfer to a baking sheet lined with parchment paper for easy removal. Lightly sprinkle with sea salt when still wet. Chill for at least 20 minutes before serving.

Image from Flickr.com