Festive Blitz Balls
Serves: 16
Prep time: 20 minutes + chill time
Cook time: 5 minutes
½ serves per portion
Recipe courtesy of Judy Stubbs, Maleny Branch
Ingredients:
- 350g sweet potato, peeled and grated
- ¼ cup water
- ⅓ cup dried apricots
- 3 cups almond meal
- 1 teaspoon cinnamon
- 1 tablespoon skim sweetened condensed milk
- ⅓ cup desiccated coconut
- ⅓ cup pistachios, finely chopped
- ⅓ cup dried cranberries, finely chopped
Method:
- PLACE the sweet potato and water in covered microwaveable bowl and steam on high for 4 minutes until soft. Drain and leave to cool.
- BLITZ apricots in a food processor for 1-2 seconds or until finely chopped.
- COMBINE apricots, almond meal, cinnamon and condensed milk in a large bowl. Add cooled sweet potato and mix well until combined.
- BLITZ the pistachios until finely chopped. Transfer to a plate.
- BLITZ the cranberries until finely chopped. Transfer to a second plate.
- PLACE the coconut on a third plate.
- ROLL level tablespoons of the sweet potato mixture into balls, using washed and clean hands.
- ROLL one third of the balls in the pistachio, one third in the cranberry and the remaining third in the coconut.
- STORE blitz balls in an airtight container in a cool, dry place for up to 5 days, or in the fridge for up to 2 weeks.
What's Great About It:
Who knew sweet potato made such a great addition to snack balls? They add extra flavour and fibre while keeping them deliciously moist, stopping them from falling apart. These blitz balls make for the perfect festive treat with their stunning Christmas colours!
