These Christmas balls are a sweet delight. Placing a few ingredients into a processor, blitzing, shaping and rolling in coconut has to be the easiest assembly and will appeal to all ages. They’re also a great addition to a picnic basket, at any kind of celebration or simply with afternoon tea.
|140 g||Almonds, skinned (Main)|
|¾ cup||Dried dates, soaked for 10 minutes then drained (Main)|
|½ cup||White chocolate chunks (Main)|
|¼ cup||Dried cranberries (Main)|
|3 Tbsp||Coconut oil|
|2 Tbsp||Crystalised ginger (Main)|
|1 cup||Shredded coconut, plus extra for rolling (Main)|
|1 tsp||Lemon zest|
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- Into a kitchen blender place the almonds and dates, blitzing until well combined. Add the chocolate, cranberries, oil, ginger, coconut and lemon zest. Blitz again until the mixture is sticking together.
- Roll into small balls, then roll in extra coconut. Store in the fridge until ready to wrap and give.