1. Combine butter, sugar and cocoa in the bowl of a cake mixer and blend with the paddle attachment on medium/high speed until well combined, about 1 minute.

2. Add oats, cream, rum or brandy (if using), cooled coffee (if using) and salt. Mix on low speed until evenly combined.

3. Line a tray with baking paper. Using a teaspoon, scoop a small amount (about 20g) of the mixture and drop onto the lined tray – a second teaspoon is helpful here to scrape the mixture off the first teaspoon onto the tray. Don't shape them just yet. Continue forming small mounds; you should have about 24. Place the tray in the fridge for 30 minutes.

4. Meanwhile, prepare the coating by placing the coconut, cocoa powder and chocolate sprinkles onto separate plates.

5. Remove the tray from the fridge and roll the little mounds into balls, then drop 8 balls into one of the coatings, rolling them around so they are evenly covered. Repeat using the remaining mixture and the other two coating options.

6. Transfer the oat balls into a container, cover and keep refrigerated until serving.

Tip: I use different coatings (coconut and cocoa powder) to add interest; the younger ones love chocolate sprinkles. Keep them in a sealed container in the fridge, where they will last for a week.