Topping options such as dried raspberries, chopped nuts, coconut, cacao nibs or chopped/shaved chocolate
Heat the berries, 1 tablespoon of water and sweetener in a small pan on medium heat on the stove top until soft, for about 5 minutes. Allow to cool and blitz in a food processor with the rum until smooth or mash with a fork.
Melt the dark chocolate with the coconut oil in the microwave on short bursts, for 10-15 seconds. Stir in between zaps and check that it doesn't burn.
Stir in the rum, the blueberry mixture and vanilla extract.
Add all of the dry ingredients to the chocolate mix and stir until well combined. If the mixture is too dry, add a little more coconut oil to moisten.
Shape small teaspoonful amounts into balls and create a smooth finish. If the mix is sticking, wet your hands slightly.
Place the balls in the fridge to firm up.
Decorate balls by drizzling with the additional melted dark chocolate if desired. Decorate the balls with topping of choice such as nuts, dried berries, coconut etc, and store in the fridge.
To dip the balls in chocolate, melt an additional 50 gms/1.75 oz of dark chocolate in a small bowl and allow to cool slightly so it thickens a little. Remove the balls from the fridge so they are cold and firm and place a toothpick into each ball. Dip each ball into the chocolate and allow excess to drip off. Stick each toothpick into a piece of foam so the chocolate can set.
Add additional rum if desired for a stronger flavor. You can also use another type of spirit such as Brandy.
Switch the coconut oil for butter or fresh heavy cream or cream cheese. If made with heavy cream or cream cheese, these will only last for about 5 days in the fridge.
Add a dash of orange extract to make orange flavored Cointreau Balls.