This is by far my favorite Christmas recipe of all time! These raw Christmas balls are a staple amongst all the sugary German Christmas cookies we consume over the holidays in my family. Dried fruit and flavorful spices come together for these balls. You can roll them in coconut for a snowball effect or in cacao for a more decadent, truffle version.
Soaking time: at least 4 hours
Preparation time: 15 minutes
Makes about 40 balls:
1 cup raw almonds
2 cups dried apricots, soaked in water for at least 4 hours
1 cup dried cranberries
½ cup desiccated coconut
1 Tbsp vanilla extract
1 tsp cinnamon
½ tsp dried ginger
⅛ tsp all spice
⅛ tsp nutmeg
For the topping:
3 Tbsp raw cacao powder
3 Tbsp desiccated coconut
First, grind the almonds in a food processor until powdery - about 30 seconds. Make sure to not over-process or you are half way there to almond butter.
Next, add all the other ingredients and process until a dough forms. Depending on the strength of your food processor, this can take up to 1 minute.
Take 1 teaspoon at a time and roll the dough between your hands into balls.
Then roll the balls in either cacao powder or coconut.
Balls keep well in the fridge for up to 10 days.