Choc-Cherry Balls Dipped in White Chocolate

Cherry, chocolate and coconut make a wonderful mélange of flavours. These balls make a terrific treat at Christmas – or any time of the year. The white chocolate topping gives it that holiday feel and makes them a little more special. They also can be made as a simple bliss ball, without the white chocolate. They keep well so can be made in advance and kept in the fridge for when unexpected guests turn up!

Ingredients

White chocolate:

• 1⁄2 cup cashews
• 50g cacao butter*, melted
• 2 tablespoons melted coconut oil
• 1⁄4 cup light agave syrup*
• 1⁄2 teaspoon vanilla bean paste
• 1⁄4 teaspoon quality salt

Choc-cherry balls:

• 1⁄2 cup almonds
• 1 cup desiccated coconut
• 1⁄2 cup dried cherries, plus extra, for garnishing
• 1 teaspoon vanilla bean paste
• 1⁄4 cup agave* (or maple syrup)
• 2 tablespoons melted coconut oil
• 1⁄4 cup raw cacao powder*
• 1 tablespoon finely chopped pistachio nuts, for garnishing

* You’ll find these ingredients at your local Santos Organics store or online.

Directions

White chocolate

1. Blend the cashews in a food processor (or blender) until they begin to break down into nut butter.
2. The smoother you can get it, the smoother your white chocolate will be.
3. Add remaining white chocolate ingredients and blend until smooth.
4. Spoon into a small bowl and place in the fridge to allow the chocolate to firm up a little.

Choc-cherry balls

1. Process the almonds in a food processor to a fine meal, then add remaining ingredients and process until the mixture comes together.
2. Roll into balls and spoon 1⁄2 teaspoon of the white chocolate onto each ball. (Make sure the chocolate is stiff enough not to dribble off the ball!)
3. Garnish with a cherry on top and a sprinkle of pistachio dust.
4. Place in the fridge to set for 1 hour.

Keeps in an airtight container in the fridge for up to 1 month.