Pareve Rum Balls

2 cups vanilla wafer crumbs (pareve)
3 tablespoons cocoa, divided
1 cup almonds, finely ground
1 1/2 cups confectioners' sugar, divided
2 tablespoons corn syrup
1/3 cup rum
40 pieces slivered almonds

In a bowl, mix vanilla wafer crumbs, 2 tablespoons cocoa, ground almonds and 1 cup confectioners' sugar. Add corn syrup and enough rum to make a mixture stiff enough to shape into balls. Roll into 1-inch balls; set aside.

In a shallow dish, combine remaining 1 tablespoon cocoa and 1/2 cup confectioners sugar. Roll balls to coat completely. Insert a slivered almond.

Will keep for 3 weeks in a tightly covered tin at room temperature or will freeze well.

Makes 36-40.