Allergy free Christmas coconut cherry snowballs recipe

Ingredients

• 4 cups coconut
• 1½ cups allergy free condensed coconut  goat's milk
• 100g glace cherries, chopped

Method

• Mix the coconut and condensed milk in a large bowl until evenly combined.
• Mix through the cherries. You will likely need to use your hands at this point.
• Take large teaspoons worth of the mixture and roll each into balls.
• Place the balls on a paper lined baking tray. Use 2-3 layers of paper to stop the snowballs from burning. If you do have a tray or mat that will prevent burning when cooking easily burnt foods then use this instead.
• Cook for approximately 8-10 minutes at 180°C.
• Once slightly browned, remove and let sit on the tray for 10 minutes. They will be very fragile at this stage.
• The snowballs can be eaten straight away.
• Store in an airtight container in the refrigerator.

Allergy free rum balls recipe

Ingredients

• 1 cup chopped raisins, firmly packed
• ½ cup rum
• 250g choc chip or plain Orgran biscuits, crushed
• 1½ cups allergy free condensed coconut goat’s milk
• 3 tbsps cocoa
• Desiccated coconut, for rolling

May be required

• Orgran all purpose flour

Method

• Stand raisins in rum overnight.
• Mix the soaked raisins, left over rum, crushed biscuits, condensed milk and and cocoa together well.
• Refrigerate for a couple of hours.
• Roll teaspoons of mixture in coconut.
• Keep in refrigerator.

Note

• Store either covered in aluminium foil on in an airtight container to maintain freshness.
• If the mixture doesn't set to a workable consistency while refrigerating then slowly add some Orgran all purpose flour until the mixture becomes almost like a dough. Re-refrigerate for up to half and hour then begin rolling.

Allergy free dark chocolate cherry ripe bits recipe

Ingredients

Cherry Filling

• 2 cup desiccated coconut
• 2 cups red glace cherries

Chocolate dip

• 300g Lindt 70% chocolate
• 2½ tbsp Nuttlex

Method

• Process the glace cherries until smooth.
• Add the coconut and process until evenly mixed.
• With a teaspoon, remove bits of the cherry mixture.
• With your fingers, shape each bit into small balls as best you can and place them on some plates.
• Refrigerate for half an hour or until more solid and workable.
• If you like, lightly pat the cherry mixture into a smoother shape while cold.
• Line a baking tray with aluminium foil.
• Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Using either two forks, dip the individual balls of cherry so that they are completely covered, and place them on the baking tray.
• Refrigerate until the chocolate is set.

Notes

• The amount of chocolate required may vary.
• Best to eat within 24 hours or wrap in foil to maintain freshness.

Allergy free Rocky Road recipe

And the point of making marshmallows is to immediately make Rocky Road.

What amazes me about rocky road is that it looks like an ugly duckling until you've tried it and loved it. Then there's no replacement. It might still be an ugly duckling but all you think is "mmmmm.... Rocky Road."

Ingredients

• 300g Lindt 70% dark chocolate
• 25g Nuttlex
• 50g mixed pink & white allergy free marshmallows
• ½ cup shredded coconut
• 100g macadamia nuts
• 25g raisins, glace cherries, small Turkish Delight pieces or cranberries (optional)

Method

• Line a slice pan with plastic wrap or aluminium foil.
• Place the chocolate with the Nuttlex in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water) then stir until melted.
• Stir marshmallows into the chocolate along with the remaining ingredients.
• Spread the mixture into a pan, chill in fridge for 1-2 hours or until hard.
• Slice in the pan.
• Shake off any loose bits and eat them straight away.
• Store in an airtight container in the fridge.

Note

• For those who love Darrell Lea Rocky Road then their ingredients are: chocolate, peanuts, pink and white marshmallows and coconut.

Allergy free chocolate dipped honeycomb recipe

Next time I'll make the chocolate dip a little thinner but only by a bit. I only dipped a few pieces of honeycomb and wrapped the rest up as is in foil.

Ingredients

Honeycomb

• ¼ cup honey
• ½ cup corn syrup
• 2 cups granulated sugar
• ¼ cup water
• 1 generous tbsp baking soda

Chocolate dip

• 200-350g Lindt 70% chocolate
• 2 tbsp Nuttlex

Method

Honeycomb

• Prepare a rimmed baking tray by lining it with aluminium foil and spraying the foil with olive oil spray.
• Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained.
• Stir the ingredients together until the sugar is completely moistened.
• Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
• Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 150C.
• Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once.
• Immediately whisk the candy to incorporate the baking soda (be careful as it foams up).
• As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
• Allow it to cool and harden completely then break it into small pieces.

Chocolate dip

• Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute.
• Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet.
• Repeat with the remaining honeycomb and refrigerate until the chocolate is set.

Note

• The amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
• Best to eat within 24 hours or wrap in foil to maintain freshness.

Allergy free apricot balls recipe

This takes very little time. Brought to you because I was annoyed at all the health food being so unhealthy for me.

Ingredients

• 1 cup shredded coconut
• 1 cup roasted macadamia nuts
• 1 cup dried apricots (other dried fruits may be added like dried mango)
• ¼ cup honey
• 60g Nuttlex, melted
• ¾ cup shredded coconut for rolling

Method

• Place coconut, macadamias, apricots, honey and melted Nuttlex in a food processor.
• Process for 2 to 3 minutes or until well combined and clumping into a large ball.
• Place the extra coconut in a slice pan.
• Pinch off small bite sized pieces from the giant apricot ball.
• Roll the mixture into balls (it doesn’t matter if they’re roughly shaped).
• Toll the balls in the coconut until evenly coated.
• Set them on a plate and repeat until all the mixture is used up.
• Allow the balls to cool for 15 minutes before eating.

Note

• If macadamia is out then just replace it with something you can eat that's fairly solid or rough. Macadamias and coconut were a combined replacement for muesli.
• Alternatively you could try making solid dried fruit balls but these may be quite a bit softer again. If that's the case then refrigerate before eating.
• Store in the refrigerator.