Almond & Coconut Snowballs {dairy free and gluten free} | The Pink Rose Bakery
Christmas, Sweet Treats

Almond & Coconut Snowballs

It’s December!! How did that happen?

Almond & Coconut Snowballs 4

Seriously, how did it happen? Christmas was months away and now it is only days. Days . . .

This happens every year though, doesn’t it? We get lulled into a false sense of security and then wham, Christmas.

So let’s just deal with it, as we have no other option, and gently get into the swing of things with a recipe that it not necessarily Christmas themed, as such.

Almond & Coconut Snowballs 1

Because it looks as if we will, once again, not have any real snow (boo-hiss) this year, I will have to content myself with edible stuff. Although you could drop the word ‘snowballs’ from the title of this recipe and replace it with ‘truffles’ and all of a sudden things aren’t so Christmassy, but where is the fun in that?

Almond & Coconut Snowballs 3

These little morsels are easy to make and don’t have that many ingredients either. I was going to suggest that even the kids could make them, but then realised that there is alcohol in them (albeit a tiny amount) so . . . up to you!

Almond & Coconut Snowballs 2

What they would be good for though is after dinner nibbles, between meals nibbles, or to accompany a tipple or two, or four.

Let the festivities begin!

Almond & Coconut Snowballs 5

Almond & Coconut Snowballs

Ingredients:

  • 200g ground almonds
  • 125g icing sugar (aka confectioner’s sugar)
  • 80ml coconut oil, melted
  • 3 – 4 tbsp Disaronno, or another almond liquer
  • 20g (approx.) desiccated coconut, for rolling

Method:

  1. Place the ground almonds and sugar in a food processor.
  2. With the motor running, pour the coconut oil down the funnel of the processor and blitz until the mixture starts to resemble lump breadcrumbs.
  3. With the motor still running on low, add the Disaronno tablespoon by tablespoon as you may not need it all, until the mixture starts to come together.
  4. Tip out into a bowl and knead lightly to bring it into a ball.
  5. Put the desiccated coconut onto a plate.
  6. Pull off heaped teaspoon sized lumps of the mixture and roll into a ball before rolling in the coconut.
  7. Place the ‘snowball’ on a separate plate and continue to make balls until all the mixture has been used up.
  8. Place the snowballs in the fridge for at least 30 minutes before serving.
  9. Store in an air-tight container in the fridge for up to a week.

Β© The Pink Rose Bakery 2015

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11 thoughts on “Almond & Coconut Snowballs”

  1. Oooh, someone has Christmas-fever already! Not a huge fan of desiccated coconut, but these pretty fluffy things could just as easily be flavoured with orange and dipped in dark chocolate, so I shall give them a try with what I have in the cupboard, and get into the spirit of things…

    Liked by 1 person

    1. I have to say, my mum suggested that they would be good drizzled with dark chocolate and I have to say that I agree, however at the time of putting together to post, I couldn’t have called them snowballs if they had chocolate on them! Then they would be something else . . . dirty snowballs!!

      Like

      1. Producing chocolate truffles for Christmas is huge here, so I’ll definitely be giving them a go. I think if you can have chocolate hail, you should be able to have chocolate snow too…

        Liked by 1 person

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