Simmer 100 ml of soya cream (or double cream) gently with 10g of sunflower spread
Melt 150g cooking chocolate - don't allow it to get hot
Transfer the warm soya cream & spread into a cold bowl then add the melted chocolate and mix, add 2-4 tsp of dark rum
Place a heaped tsp of the mixture into paper cases and refrigerate until set
Sprinkle cocoa powder or edible glitter over the top...
Store in the fridge and consume within a week
