Start by making the biscuits as you will need this as a base to make the rum balls. Preheat the oven to 180c fan-forced. Line a baking tray with some baking paper or simply oil with extra virgin olive oil.
Combine in a medium sized mixing bowl the sunflower seed meal (or almond meal), baking powder, cream of tartar, cinnamon, salt and buckwheat flour and mix well. Now add the olive oil and honey and mix in, using your hands to bring to a dough. You may also need to add 1 tablespoon of water to bring the dough together if it still feels too crumbly.
Form the biscuit dough into a ball with your hands then roll out on a floured bench top till about 0.25cm thick. You can either place this straight on a your baking tray or use a cookie cutter to make rounds and place these on the tray, using all the dough up completely (making the cookies will give more brown edges for texture, but its up to you in regards to fuss levels).
Place the baking tray in the oven for the cookies to cook for around 8 minutes, until golden around the edges. Remove tray and allow cookies to cool for 5 minutes, then remove them with a spatula and place on a wire rack to cool.
Once cookies have cooled enough and are nice and hard, add them to a blender and pulse a few times on a low setting to make textured crumbs being careful not to turn them into flour. Pour the cookie crumbs into a mixing bowl and add the cacao and coconut and combine.
In a separate small bowl combine the rum, macadamia nut butter and vanilla all together to form a loose paste and then add to cookie crumb mix and combine well to make a rough dough using your hands.
Form the dough into balls (approx. 2cm diameter) with your hands. Place some more desiccated coconut onto a plate and roll the balls in the coconut to cover. The rum balls can be eaten straight away, however are nice stored in the fridge to cool them and eaten.
Rum balls will last in the fridge for 4 - 5 days; otherwise freeze till ready to eat.