These yummy Christmas Balls are flavoured with tangy, sweet dried cranberries and a hint of festive spices. They deliver a big healthy dose of antioxidants. Dried organic cranberries contain the same nutrients as fresh, however commercially dried cranberries with sugar added reduces the vitamins.
- 2 cups cashews
- 1 1/2 cup coconut (organic finely-shredded)
- 1 Tbsp cinnamon
- 2 tsp mixed spice
- 1/4 tsp pink Himalayan salt
- 3 – 4 Tbsp coconut oil, soft (add 3 Tbsp first)
- 2 Tbsp maple syrup, 100%
- 1 1/2 tsp almond extract (organic)
- 150g dried cranberries (organic), without sulphur
- 60g 85% dark chocolate, melted
Add the cashews, coconut, cinnamon, mixed spice and salt to a food processor. Process for 10 – 15 seconds while the cashews break down.
Add 3 tablespoons of coconut oil, the maple syrup and almond extract. Process for 25 – 30 seconds or until the mixture becomes moist and starts gathering together (add the extra tablespoon of coconut oil if you find the mixture is too dry).
Add the cranberries and roughly distribute them through the mixture by hand so they don’t clump together. Process for approximately 15 – 20 seconds to roughly chop the cranberries. You still want little bits of cranberries visible in the mixture. (I like to stop once during this time to mix again by hand).
Use your hands to squeeze a small amount of mixture together, roll into walnut size balls.
Place the balls onto a lined tray and transfer to the fridge or freezer to firm up and chill before decorating with the chocolate.
Break the chocolate into small pieces and gently melt over very low heat. Use a teaspoon to scoop up a little of the melted chocolate and drizzle ribbons of chocolate over the balls. Place in the fridge to set.
Serve Christmas Balls chilled. Store in an airtight container in the fridge for up to 2 weeks. Suitable to freeze (allow to thaw before serving).