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.
Ingredients
| 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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Directions
- 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.
