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I'm totally all about Christmas now.
And I know that for us dairy-free eaters, our options for desserts, treats and gifts are a bit limited. And it was in the local corner shop, when I saw boxes of chocolate truffles lined up on the tinsel-lined shelves, that I had the idea to make these.
Coconut and Vanilla Snowball Truffles.
Don't they look Christmassy?
Now I know sleep is important. But these babies kept me awake at 2am, wondering how I could get a creamy consistency to them. Would I use just coconut butter? Mix it with something else? And in what quantities? And how could I make it look festive?
Here's the result.
The creamy coconut literally melts in your mouth. Slowly. The musky vanilla works beautifully, and they're finished with a snowy dusting of desiccated coconut.
They'd make great gifts - put a few in a gift box and tie it up with a spangly ribbon. Or just keep them in the fridge whenever sweet cravings strike.
Coconut and Vanilla Snowballs
½ cup (120g) coconut manna
1 tsp maple syrup
½ teaspoon vanilla extract
1 tsp full-fat coconut milk
pinch of salt
1-2 tbsp desiccated coconut
In a small saucepan, gently warm the coconut manna, maple syrup, vanilla and coconut milk - stirring, until melted together. Stir in the salt and then turn off the heat. Leave to cool, slightly.
Measure out the desiccated coconut onto a plate.
Take teaspoonfuls of the mixture and roll them into balls, coating them in the desiccated coconut as you go, and arranging them in a shallow bowl or container. Store in the fridge, allowing them to cool fully.
To enjoy them at their best, take them out of the fridge a little whole before eating, to just take the chill off them and allow them to soften only very slightly. Store any leftover snowball truffles in the fridge until needed.
Made this recipe? Tag me in on Instagram, Facebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :)
Also - come and get your FREE CHRISTMAS EBOOK here!