So here’s a super easy recipe for you to make as a little edible gift for your loved ones. I always love to give my family a little homemade something on Christmas day. Last year it was vintage jars of crunchy Paleo granola. This year its Raw SuperFood bites stacked into up-cycled quirky jam jars, tied with twine and topped with wind fallen leaves fresh from the woodland behind our Centre for Wellbeing.
have fun with your creations and why not share your edible pressie ideas in the comments box below. Wishing a Christmas filled with love and joy x
image supplied by wwwwhatoliviadid.com
Ingredients makes around 30
for the snowballs
2 fresh coconuts, flesh removed and grated, water saved
1 tbsp raw honey (we love the Wild Marsden Honey that is produced on our country estate!)
1 tbsp Great lakes Gelatin Non Hydro (for vegetarians you can sub with agar agar) to bind
for the cacao dip
2 heaped tbsp raw organic cacao butter (available here)
3 tbsp raw organic cacao butter (available here)
3 tbsp raw organic coconut oil (available here)
1 tbsp raw honey (available here)
NOTE: you will also need 1-2 ice cube trays.
- Grate the coconut and set to one side
- On a low heat warm the coconut water through, if you did not yield much water add a small splash of water, add the gelatin and whisk until dissolved. Pour this mixture through the coconut, stirring and folding to combine thoroughly. Pop in the fridge for 10 minutes so that mixture starts to firm up. It will then be easier to pop into the moulds.
- Now pop a small amount of the mixture into each of the ice cube moulds, pressing down firmly and filling until the mixture comes to the top. Smooth the mixture neatly into each mould. Pop in the freezer for around 20 minutes until just setting.
- Whilst the coconut mixture is in the freezer you can make the cacao dip. Using a bain marie, melt the coconut oil, cacao butter and honey. Once melted stir the cacao powder in.
- Remove the the melted cacao dip from the heat and pop in the fridge for around 15 minutes, you will need to check it regularly as you want the mixture to be thickening up slightly so that it does not just run off of the coconut balls, but not so thick that it starts to set. Check every 5 minutes then remove when it is ready.
- Lay out a sheet of baking paper on a tray that will fit in the fridge. Next with 2 teaspoons dip the coconut balls into the cacao mixture coating thoroughly. Try to drain any excess of cacao off before placing base side down on the parchment. Work as quickly as you can, once done transfer to the fridge to set. NOTE if the cacao mixture becomes too thick return to the bain marie and heat through very slightly.
- Once they are set, remove from the parchment paper and decant into the storage jar of your choice. You can then refrigerate or pop in the freezer until you want them. Decorate your containers in any creative way you like!