These snowballs are a quick and easy festive treat. I’ve used cacao butter with just a little coconut oil to give a delicious white-fudge flavour.
Maple syrup or honey can be used as the sweetener but my preference is 100% maple syrup as honey can tend to overpower other flavours. The cacao butter will help hold your snowballs together during our warm Aussie Christmas but it’s still best to serve them straight from the fridge.
Serves: 28-30 Balls| Prep Time: 00:15 | Cooking Time: 00:00
- 2 1/4 cups coconut (organic finely-shredded)
- 1 cup almond meal/flour
- 1/3 cup maple syrup (100%), or honey (unprocessed)
- 40g cacao butter, melted
- 2 Tbsp coconut oil, melted
- 2 tsp vanilla extract (organic)
- 1/2 tsp almond extract (organic)
- 1/4 tsp fine sea salt
- Extra coconut (organic finely-shredded), to coat the balls
Add all the ingredients to a food processor and blend for 25 – 30 seconds, or until the mixture has combined well and is sticking together (the mixture will be very moist and feel a bit oily, this is needed for the coconut to stick well).
Roll the mixture into approximately 28 small bite-size balls.
Place a plate under your hands and add some finely shredded coconut into one palm. Roll each ball around in your palm pressing the coconut to the ball making them look nice and white like snowballs. Place the balls on a lined tray and refrigerate until firm.
Store in the fridge or freezer in an airtight container. They will keep for 2 – 3 weeks in the fridge or 3 months when frozen.
Serve straight from the fridge and you might like to dressing them by putting them in mini Christmas muffin cups.
Article supplied with thanks to The JOYful Table. Susan Joy is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.