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By Liv Kaplan

White Chocolate Snowballs

Name: White Chocolate Snowballs
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 cups cashews, raw; 15g cacao butter, melted; ¼ cup coconut butter, softened; 10 drops stevia OR to taste; ½ vanilla bean, seeds scraped or 1 tsp vanilla extract; 40g cacao butter; 6 tbsp coconut butter; 8 drops liquid stevia OR to taste; ½ vanilla bean, seeds scraped; ½ cup desiccated coconut, for rolling

8 steps

Prep:2hCook:5min

Soft, creamy and perfectly sweet, these white chocolate snowballs are total heaven to me. These delicious balls love a child of a Lindt white chocolate ball and a Raffaello, this is one of those recipes people can’t believe is sugar free. You can also use store bought healthy white chocolate as the coating instead of making your own.

Updated at: Thu, 17 Aug 2023 04:44:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories223.4 kcal (11%)

Total Fat20 g (29%)

Carbs8.8 g (3%)

Sugars1.7 g (2%)

Protein3.6 g (7%)

Sodium7 mg (0%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Filling

2 cupscashews

raw

15gcacao butter

melted

¼ cupcoconut butter

softened

10 dropsstevia

OR to taste

0.5vanilla bean

seeds scraped extract

Coating

40gcacao butter

6 Tbspcoconut butter

8 dropsliquid stevia

OR to taste

0.5vanilla bean

seeds scraped

½ cupdesiccated coconut

for rolling

Instructions

Step 1

In a high powered blender or food processor, pulse the cashews until broken up into fine crumbs or just as oils start to become released (where it appears to be butter).

Step 2

Add in the remaining ingredients and continue to blend until smooth paste forms.

Step 3

Scoop into round silicone moulds and place in the freezer for at least 2 hours or overnight.

Step 4

Once set, prepare the coating. Place the cacao butter in a bowl and place over a pot of gently simmering water. Stir until just melted. Pour into a different bowl and stir in the coconut butter, stevia and vanilla. It should look white and creamy.

Step 5

To coat, first set up a station where you have a bowl of the prepared coating, a separate bowl of desiccated coconut and a tray lined with baking paper where the finished balls will go.

Step 6

Remove the balls from the freezer and using two spoons (and perhaps your fingers) coat the balls in the coating then roll in the coconut and place on the prepared tray. To prevent melting, do this in batches and place in the fridge.

Step 7

Optional: If you’d like a thicker coating, you can do an extra layer of coating before you roll in coconut, just make sure to let the first layer set in the fridge or freezer first.

Step 8

Once set, serve cooled and enjoy!

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