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In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the butter or coconut oil. Stir until melted and smooth. Remove from heat.
Whisk in the sweetener until well combined, then whisk in the dark rum, vanilla extract, and salt. The mixture will thicken considerably when adding the liquid.
Add the almond flour and shredded coconut and stir in until the mixture forms a cohesive dough. Roll the dough into 1 inch balls. If you are using shredded coconut to garnish, roll them immediately
If you are using shredded coconut to garnish, roll them immediately. Spread a few tablespoons of shredded coconut in a shallow dish and roll the rum balls. Then refrigerate for an hour to help them firm up.
If you are using cocoa powder or powdered sweetener, refrigerate them for one hour prior to rolling, to help the coating stick better. Again Spread a few tablespoons in a shallow dish and roll the rum balls.