Coconut Cranberry Christmas Snowballs

2015-12-02
  • Yield : 12 balls
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

Coconut cranberry Christmas snowballs

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I love the flavour combination of cranberry and coconut. These are a sweet little treat that you can make and enjoy with the whole family. Or, package nicely and give them as a gorgeous little white Christmas gift.

Nutrition Note: A tasty and slightly healthier alternative to the high fat and sugar-laden ‘white Christmas’.

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Ingredients

  • 1 cup shredded coconut
  • 1 tsp melted coconut oil
  • 2 tbsp pure maple syrup
  • 1 tbsp preferred milk
  • ½ tsp pure vanilla extract
  • ½ cup salt-reduced rice bubbles
  • ¼ cup dried cranberries
  • ¼ cup desiccated coconut, to top
  • 1 square white chocolate, to top (optional)

Method

Step 1

Place the shredded coconut, coconut oil, maple syrup, milk, vanilla, rice bubbles and cranberries in a food processor. Process for around five seconds or until the mixture is finely chopped -

Step 2

Once the mixture is combined, take small teaspoon sized amounts and roll into balls. Set aside -

Step 3

Combine the desiccated coconut and grated white chocolate in a shallow dish.Take each ball and roll into the coconut mixture until well coated. -

Step 4

Storage: store the balls in the fridge and enjoy within 3 days. Alternatively freeze the balls in a freezer-proof bag for around 1 month.  -

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