Wheat-free rum balls!!!

According to my friend who owned a bakery for many years, the main ingredient in rum balls is cake crumbs. Which I thought was a pretty thrifty use of something a bakery always has plenty of. I found a wheat free cake mix that works well. Your own recipe for cake or brownies will work fine.
Take the day old cake and pulverize it in a large bowl. Hand mixing works best, but a food processor works well if you have a new manicure. The ball will be more fudgey if processed. Add enough cocoa, butter and powdered sugar and rum or any 'preferred liquer,' if there are not going to be children to share it with. They are just as tasty without liquer. Blend the mixture into a wad. You can use honey or agave if you desire and margarine and peanut butter or any nut butter will improve the fudgey texture. Once the wad is consistant throughout, use a small cookie scoop, and place on a baking sheet to freeze.
Freeze them at least 6 hrs.
Melt in a small container, chocolate chips. 1- 1/2 bags will coat up to 20 -1 oz balls. Roll them immediately in med grated, unsweetened coconut, or crushed nuts. Sprinkles will look great, and chocolate sprinkles are traditional.
Let chocolate set before returning them to your favourite storage container. I don't know how long they will keep in the freezer. I've never had them on hand for longer than a week. This may seem a little irregular as a recipe, but it will give each person a chance to add or alter the desired taste. A great deal of it depends on how much cake crumbs you need to dispose of. Almost any flavour of cake will do as a base. Be creative!