These Romkugler are not rum truffles in the conventional sense, I guess they are most likely the original cake pop. Created by Danish bakers as a way to use up left over cake, this recipe uses porridge oats instead of cake but you can substitute the oats for cake for a more authentic rum ball. These are quick to whizz together if you have a processor and are easy – if a little messy – to make. This recipe is taken from Signe Johansen’s book Scandilicious Baking.

Makes 20-25 truffles
Ingredients
125g porridge oats
75g light muscovado brown sugar
50g unsweetened dessicated coconut, plus more for rolling
4 tbsp cocoa powder, plus more for rolling
50g coconut oil , or butter
4 tbsp rum
4 tbsp strong coffee or double shot espresso
¼ tsp fine sea salt

Blitz all the ingredients together in a mixer for 1-2 minutes until everything comes together like a dough. Tip the mixture on to a large sheet of clingfilm, roll up tightly in to a sausage shape, twist the clingfilm ends to seal and then refrigerate for an hour or so. It’s much easier to roll the romkugler when the mixture is cold – if you try to roll them as soon as you’ve mixed everything together, things will get very messy!

Slice the chilled mixture in to 20-25 slices. Quickly roll each one in to a ball between the palms of your hands – too much rolling and they’ll get warm and sticky. Roll in cocoa powder and/or desiccated coconut to coat and refrigerate until needed.

These will keep well in an airtight container in the fridge for up to two weeks