Use the Last Minute version, minus the "custard" topping, and you've got a decadent, healthy treat all year 'round.
This quantity makes about 20 balls. Double it if you're sharing!
- 1 cup Christmas Fruit Mince OR follow the Last Minute Version below
- 1 cup almond meal (or other nut meal or sunflower seed meal)
- 2 tablespoons cocao (or cocoa) powder
- 2 teaspoons ground cinnamon
- 100g (3.5oz) melted dark (70% cocoa), dairy free chocolate (If you need instructions for the double-broiler chocolate melting method, find it here)
- 40g dairy free white chocolate (see note above)
- 60 little bits of gogi berries for the imitation 'cherries' on top
Last Minute Version:
Instead of the Christmas Fruit Mince:
Soak 1 cup of organic mixed dried fruit in enough pure orange juice or dark grape juice to cover the fruit (use rum or cream sherry if you want a more adult version). If you're using large fruit pieces like apricots or medjool dates, chop them finely. I like using sultanas, dates, apricots and gogi berries. Soak for at least one hour, and strain off the juice, squeezing out as much liquid as possible. Follow the rest of the recipe as it is.
- Place all ingredients in a large bowl and stir until it all comes together in one big mass.
- Line a cookie tray with baking paper.
- Divide mixture into bite-sized balls (you may need to keep your hands slightly moist to stop them from sticking to your hands).
- Place balls on the lined tray and put in the fridge for at least an hour. It's easier to put the white chocolate 'custard' on top if they're cold, but this step is not necessary if you're in a hurry!
- Melt the white chocolate using the double-boiler method (see here for help). If the white chocolate is a bit 'clumpy' and thick, add a little coconut oil (or almond or apricot oil) to make it smooth.
- Using a teaspoon, take small amounts of the melted white chocolate and drizzle over the balls.
- Place pieces of gogi berry on top while the chocolate is still wet.
- Place the tray back in fridge until set, then store balls in an airtight container in the fridge.
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