Heat the cream in a saucepan and add the coconut flakes. In a second saucepan, heat the chocolate and coconut oil and melt.
Then mix both masses and add the ground nuts and almonds. Finally, add rum to taste.
The finished mass is best left to cool overnight in the refrigerator until it is firm. The next day, using a teaspoon, cut out equal-sized pieces of the mixture and shape them into balls using the palms of your hands.
Finally, roll the finished balls in a bowl of chocolate sprinkles. The finished rum balls are best stored in a cool place.