Step 1

Using a food processor, combine vanilla wafers, almonds and cocoa powder. Blend until desired texture (course ground meal). It may still be a little chunky because of the almonds but this will chop more after wet ingredients are added.

Step 2

Add honey and coconut rum to mixture in food processor. Process until blended.

Step 3

Shape into balls about the size of a quarter. If you have a melon baller that works well or you can just use your hands.

Step 4

Roll in granulated sugar until coated on all sides. You can also roll them in cocoa powder or confectioners’ sugar if you prefer.

Step 5

Store coconut rum balls in the refrigerator or at room temperature. Consume within 2-3 days.