Ingredients
For the Balls:
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180g raw almonds
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30g coconut (shredded or desiccated)
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30g (1/4C) coconut sugar
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1 TSP each cinnamon and allspice
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1/2 TSP ground ginger
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30g dried cranberries, roughly chopped (plus extra for topping balls)
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20g dried apricots, roughly chopped
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30g sultanas
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1 TSP vanilla extract
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1 TBSP melted coconut oil
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60g (1/4C) full fat coconut cream
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Pinch of salt
For the White Chocolate Ganache:
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100g raw cacao butter
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30g pure maple syrup
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1 TSP vanilla extract
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120g thick full fat coconut cream
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Pinch of salt
Directions
To make the balls:
Add the almonds to your MOD Blend Pro and blitz until a fine meal is achieved.
Add in the coconut and blend until the coconut has broken down.
Tip the almond and coconut mixture in a large bowl and add the remaining ball ingredients.
Using your hands, mix together the ingredients until evenly combined.
Line a plate with a piece of baking paper and roll the mixture into medium sized balls, placing the balls on the plate as you go.
Place the balls into the freezer while we prepare the white chocolate ganache.
To make the ganache:
Place the raw cacao into a heat proof bowl and microwave in 30 second increments, stirring between, until the butter is melted.
To your clean MOD Blend Pro jug, add in the coconut cream, vanilla, maple syrup and salt.
Once the cacao butter is melted, add this to the blender jug and blend on low until everything is nicely combined.
The mixture should be thick like heavy cream. The cacao butter will cause the mixture to solidify as it cools so if this happens, scoop a few tablespoons of the mixture back into your heat proof bowl and microwave for 10 seconds until melted. Add back into your jug and re-blend until smooth.
Once you have the consistency you desire, scrap out the ganache into a bowl and take your balls out of the freezer.
Place one ball at a time into the ganache and using two forks turn the ball so it gets fully covered. Lift the ball using the two forks and allow any excess ganache to drip off. Place back onto the baking paper lined plate and top the coated ball with a dried cranberry.
Repeat with all remaining balls.
If you have leftover ganache, chop up some fruit (apples, bananas, pears etc) and coat the fruit in the ganache and place on a lined plate in the fridge to set.
Recipe Note
Store the coated balls in the freezer. If you choose not to do the white chocolate ganache, then the balls can be stored in the fridge for a week before popping into the freezer.
