Hot Cross Bliss Balls
Aluan is a awesome sustainable business with a cool story behind it. Watch below to hear their story on sustainability, rainforest friendly plantations and supporting local communities on Simeulue Island in Indonesia.
☆ 3/4 cup ground almonds/almond meal
☆ 3/4 cup desiccated coconut
☆ 2 tbsp mixed spice
☆ 1 tbsp ground cinnamon
☆ 1/4 cup currants + extra for decorating
☆ 2 tbsp orange zest
☆ 1/4 cup juice of an orange
☆ 2 tbsp coconut oil (we use aluan)
Into a food processor, add your almond meal, coconut and spices, process into a fine crumb for 10-20 seconds.
Scrape the edges, then add the currents and orange peel and process again for 30 seconds
Now the mixture should resemble a cookie like crumb. Add in the juice and oil and process for 1-2 minutes (this time is dependent on your food processor). You will know the mixture is ready to be rolled when you can press the mix in your hand and it holds together.
Roll into tbsp size balls place them flat on a plate. Refrigerate for 45 minutes - 1 hour.
Use our recipe for homemade white chocolate recipe below or melt down some white chocolate.
Remove balls from the fridge and decorate by drizzling over the white chocolate to make a cross on each ball. Refrigerate again for 1 hour to allow the crosses to set.
Keep them in an airtight container for a week or freeze. Best eaten straight from the fridge.
Tips: Add them to a grazing board or dessert platter when entertaining this easter!
House Made White Chocolate Cross:
☆ 3 tbsp coconut oil - we use aluan.
☆ 1/4 cup cacao butter
☆ 2 tbsp maple syrup or honey
In a small saucepan over a medium heat add the cacao butter and coconut oil. Melt down into a liquid but do not let it boil or simmer.
Remove from the heat and add in your sweetener of choice, we used maple syrup.
Whisk vigorously for a few minutes, patience is key as it seems like it won't ever combine... promise it does!
Allow to cool a little and give another whisk before adding the crosses to your balls.
Keep any leftover in the fridge.