Are you one of those people whose eyes light up when they see rum balls? Would you like to have them more often, but don''t want to overindulge? Here''s a recipe for vegan rum balls you can eat without any guilt.

Rum and other balls ...

Rum balls are popular all over the world, but especially in the English-speaking parts of the world - in England, Australia, Canada and the United States. They are also popular in Germany, Austria and Slovenia, as well as in Hungary, the Czech Republic and Denmark. In 2017, the world''s biggest rum ball was produced there - weighing 31 kilograms! As rum balls are popular all over the world, there are, of course, many different recipes for them. Each recipe usually includes rum and chocolate, but the other ingredients vary from country to country.

They look very similar to Brazilian brigadillos, but unlike rum balls, they are made with sweetened condensed milk, cocoa powder and butter, and then, like rum balls, they are rolled in chocolate chips at the end. The Swedes also roll their version of the balls in chocolate chips, which they call chokladboll, or chocolate balls. They are made with oat flour, cocoa, sugar, butter and vanilla sugar. Israelis make their balls, called kadorei shokolad, from cocoa, sugar, milk and biscuits. For the icing on the cake, they roll them in colourful sprinkles or coconut leaves.

A slightly different alternative

Traditional rum balls usually contain biscuit pieces, cocoa powder, butter, coconut flour and, of course, rum. But we''ve adapted the recipe slightly to make it suitable for those who avoid animal foods and gluten - so instead of biscuits, we''ve used walnuts and almonds. Our rum balls won''t be as sweet as you might be used to, but they still have a nice rich chocolate flavour with a slight hint of rum. Be careful when choosing your dark chocolate - most real dark chocolates don''t contain milk, but just in case, pay attention to the ingredients.

Ingredients:

• blender
• small and large shrimp for the water bath

The prepared balls can be stored in the fridge for up to 1 week and in the freezer for up to 3 months.