Coconut Mint Snowballs (with vegan option)

I can’t believe we’re already well into December! It has crept up on me like a thief in the night this year – it’s amazing how you can go from feeling like you’re well ahead with planning and have loads of time (being the huge Christmas fan that I am, it won’t surprise you that I think about Christmas a fair amount throughout the year!), to almost overnight finding yourself rushing around trying to get Christmas cards written and trying to find a time to go out and get a Christmas tree!

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I can only apologise then for the lack of posting over the last couple of weeks, but now I hope I can put things right with this recipe for my coconut mint snowballs. The recipe is based on a peppermint cream, but with next-level sweet, soft, creamy coconut deliciousness. PLUS, they are entirely gluten free and there’s even a vegan option if you omit the white chocolate.

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I love peppermint creams – I remember making them at Christmas time when I was young and experimenting with different shapes and even colours. I suppose some things never change! I started with the combination of peppermint and coconut cream for a centre that would give you a cool sensation and melt-in-your-mouth feel like eating a mini snowball.

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Of course, they needed to look snowy too, so in this recipe they get a good dunk in white chocolate (unless you’re using the vegan option) and are rolled in some desiccated coconut.

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Share these minty, snowy snacks at work, in hampers, or at your Christmas celebrations and enjoy!

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Ingredients

Makes approximately 20 snowballs

  • 1 cup icing sugar
  • 1 tbsp coconut cream
  • 2-3 drops peppermint essence
  • 100g white chocolate*
  • Dessicated coconut to decorate

Method

  1. Combine the icing sugar, coconut milk and peppermint essence until it forms a thick paste. Roll into small truffle-sized balls. Leave for approximately 30 minutes to dry and harden.
  2. Melt the chocolate in a bain marie over a low-medium heat. Once melted, lower each peppermint ball into the chocolate with a fork (see photo above) until covered.*
  3. While the chocolate is still melted, sprinkle with dessicated coconut.
  4. Leave the snowballs to set on baking paper for at least an hour.

*For a vegan version, just leave out the white chocolate, but make sure you roll the peppermint creams in the coconut before leaving to harden.

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