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Caramel Coconut Snowballs

7/1/2015

1 Comment

 
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Over Christmas one of the teachers made some snowballs which were delicious but it was made from all the stuff I couldn't eat. So unknown to me, I had a couple of bites and then had to take some antihistamines to get rid of the hives. So then I decided to make my own healthier version and it came out really good, and it was actually surprisingly easy too!

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The main ingredients in the original one were condensed milk and white chocolate Tim Tams, so then I decided to recreate that with coconut condensed milk, vegan/gluten free cookies and white chocolate. I made up two separate versions, one with the raw caramel chocolate from Loving Earth and the other was from the vegan white chocolate from Sweet William. You can easily purchase the Sweet William products from most grocery stores and most health food stores carry the Loving Earth range. I used both as I wanted to see if it would make a difference to the flavour and it actually didn't, the raw chocolate one was slightly creamier but the secret to the caramel flavour was the coconut condensed milk, the maple syrup gives it the caramel taste.


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For the cookies I found these vegan and gluten free shortbread in the grocery store, however you can use any that you find, as long as they're of the vanilla variety. There's now a lot of choices in stores when it comes dietary restrictions, Leda is a good brand, they have arrowroot and golden crunch ANZAC cookies, which you can use. I've seen coconut macaroon biscuits as well. All these will work well.

Depending on which brand of cookies you buy, the weight will vary a bit but they are all roughly the same 150g, also when you prepare the condensed milk, sometimes it can be a little more or less depending on the heat and time used to make it. So when you add in the desiccated coconut you might have to add a little more. Don't worry about the exact quantity, this recipe is a good one for a little less or more of each ingredient.

These turned out really well, not as sweet as the Tim Tam version, so after I ate them I didn't feel heavy at all, and everyone seems to enjoy them which is what's important, even my young cousin ate them and liked them.


Caramel Coconut Snowballs


1 can coconut milk
1/4 cup maple syrup
1 pack gluten free/vegan biscuits (roughly 150g)
1/3 block of 100g raw or white vegan chocolate
2 2/12 cup desiccated coconut
extra desiccated coconut for outer layer


1. Pour the can of coconut milk and maple syrup into a small saucepan and bring to a boil, make sure you stir it so it doesn't rise and boil over

2. Lower the heat to low-med and simmer for 45 mins, stir occasionally until it's thicker and roughly reduced by half

3. Add in the chocolate and stir through until it's all mixed well

4. In a blender or food processor crumble up the biscuits, add in the coconut and mix it well, then add in the condensed milk and blend again until it's all mixed well. The mixture might be a bit wet, but as long as the consistency will hold then it's fine

5. Get a spoonful, roll it up into snowball shape, then coat the outside with a layer of desiccated coconut. Do this until the mixture is all used up

6. Line some baking paper on a tray and put all the snowballs on it. Put it in the fridge for a few hours, then enjoy!


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1 Comment
Tracey
24/1/2015 06:53:48 am

So yum Binny! You're such a brilliant cookie for making nommy things! :)

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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