Pareve Rum Balls

Yield: 36 to 40 rum balls

Ingredients

• 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

Instructions

1. In a bowl, mix vanilla wafer crumbs, 2 tablespoons cocoa, ground almonds and 1 cup confectioners' sugar.
2. Add corn syrup and enough rum to make a mixture stiff enough to shape into balls. Roll into 1 inch balls; set aside.
3. In a shallow dish, combine remaining 1 tablespoon cocoa and 1/2 cup confectioners sugar. Roll balls to coat completely.
4. Insert a slivered almond.

Notes

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