Rum Balls

Ingredients:

150g  gluten free cooking chocolate

3 Tbsp Bacardi Rum (or other gluten free Rum)

Pinch of Salt

1 tsp Cocoa 

100 g ground Almonds

125g Margarine

250g Pure Icing Sugar, sifted

100g *Chocolate Sprinkles

Instructions:

1.  Melt the broken-up cooking chocolate, then mix in rum, salt, cocoa, margarine, ground almonds (100g) and icing sugar.

2. Mix well.

3.  Keep this mixture for at least one hour refrigerated. Then form into balls (approx. 2 cm) and roll them in chocolate sprinkles.