This version of old-school rum balls amps up the flavor with a few clever ingredient swaps, like graham crackers instead of traditional wafer cookies, honey to replace corn syrup, and warm spiced rum for white rum. A pinch of cinnamon brings out the rum’s spices, while a toss in coarse sugar adds sparkle and crunch. Just think of them as a cross between cake balls and fudge: chewy, slightly soft, and definitely boozy. For a vegan version, feel free to swap out the honey for maple syrup—just make sure the graham crackers you use are also honey-free. I like to make these a day before serving to let the rum flavor intensify and the texture to become extra fudgy. Makes 34 rum balls 1 cup (92 grams) toasted unsalted walnuts 3 sleeves graham crackers (27 full crackers/412 grams) 1/3 cup (30 grams) natural, unsweetened cocoa powder 1/4 teaspoon ground cinnamon …