In a large bowl, whisk together: ¼c dark rum + ¼c maple syrup + ¼c coconut oil, melted

Then stir in the following until well combined: 1c shredded coconut + ¼c cocoa powder + 1.5c almond flour + 1/8 tsp salt

Note: add add additional almond flour, 1T at a time, if needed for a thicker consistency.

Roll into 1T balls and store in refrigerator for up to 1 week.

Note: option to roll balls in coconut, cocoa powder, chopped nuts and/or cinnamon before storing.