It’s December!! How did that happen?
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.
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?
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!
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
- 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
- Place the ground almonds and sugar in a food processor.
- With the motor running, pour the coconut oil down the funnel of the processor and blitz until the mixture starts to resemble lump breadcrumbs.
- 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.
- Tip out into a bowl and knead lightly to bring it into a ball.
- Put the desiccated coconut onto a plate.
- Pull off heaped teaspoon sized lumps of the mixture and roll into a ball before rolling in the coconut.
- Place the ‘snowball’ on a separate plate and continue to make balls until all the mixture has been used up.
- Place the snowballs in the fridge for at least 30 minutes before serving.
- Store in an air-tight container in the fridge for up to a week.
© The Pink Rose Bakery 2015