If you don’t want to buy a family size tub of processed chocolates this year, this is the Ultimate Show Stopper. I pop mine onto cocktail sticks and press them into an orange to make a festive tree.
You can make these balls in advance and keep them in the freezer until needed. This is my best recipe to date, and I have made a few improvements to last years recipe.

TIP: Freeze any leftover coconut milk in ice cube trays ready to add to soups and curries.

Ingredients, makes 20

250g desiccated coconut
100g coconut milk from a tin
1 teaspoon vanilla paste
pinch of sea salt
1 heaped tablespoon set honey
1 tablespoon coconut oil
200g dark chocolate
Extra desiccated coconut for dipping at the end.

Method

1. Mix all of the snowball ingredients together in a bowl. Use the solid part of the coconut milk if the tin has separated. Try to find one without emulsifiers.
2. The mixture should be able to able to be rolled onto balls. Trouble shooting!
   a) If it is too crumbly add some more honey.
   b) If its too dry add more coconut milk and
   c) If it’s too wet add a little more desiccated coconut.
3. Roll into around 20 balls. Pop the snowballs into the freezer to chill for a couple of hours, this helps the chocolate to set when you coat them.
4. Break up the chocolate and melt in a bowl over a pan of simmering water. Pop a cocktail stick into the snowball and dip into the melted chocolate, then dip into some extra desiccated coconut

CLICK HERE TO DOWNLOAD THE RECIPE