Cheery, Cherry Snowballs

12/8/2016

These cherry snowballs will bring you holiday cheer, but are delicious at any time of year!

Cheery, Cherry Snowballs

I'm in my cozy kitchen while the snow is gently falling outside. It's a perfect day to make these Cheery, Cherry Snowballs! The recipe which follows is my new take on one of my childhood faves. Making these is a holiday tradition that is now carried on the fifth generation in our family since the 1930s, and it may have been in use even before that.

This recipe is now gluten free. Each cookie contains only 4 grams of sugar. The sweetness is provided by maple syrup, banana and the cherries. All of the ingredients, except for the cherries are low in FODMAPs.

I used frozen, dark, sweet cherrries (pits removed) for the current batch in the photo above. I wrap them in the cookie mixture while they're still frozen and freeze any extra cookies immediately. They thaw in just a few minutes before serving.

If you prefer, the cherries may be chopped and mixed in with the other ingredients before rolling each one into a ball. Dried cherries are also an option for incorporating into the mixture. Whichever method you choose, I hope you'll enjoy a little holiday cheer!

CHEERY, CHERRY SNOWBALLS

These cherry snowballs will bring you holiday cheer, but are delicious at any time of year!

AUTHOR: Beverley Noseworthy
MEAL: Dessert, snack
DIETARY INFO: Gluten free, peanut free, refined sugar free, vegan
MAKES: 12 - 14 cookies

INGREDIENTS

DRY INGREDIENTS

1 cup rolled oats, quick cooking or large flake, and gluten free if necessary
3 tablespoons desiccated coconut, unsweetened (I used fine texture)
3 tablespoons almond meal (or almond flour or ground almonds)
1 tablespoon ground flaxseed
2 tablespoons cocoa or cacao
pinch sea salt

WET INGREDIENTS

1/4 cup almond butter
3 tablespoons maple syrup
2 tablespoons mashed, ripe banana
2 tablespoons almond or other non-dairy milk, unsweetened
1/4 teaspoon almond or vanilla extract

CENTRE INGREDIENT

14 fresh or frozen cherries, pitted (I used frozen dark, sweet cherries for the current batch in the photo above. If you prefer, the cherries may be chopped and mixed in with the other ingredients.)

SUGGESTED COATING

1/8 cup desiccated coconut, unsweetened (I used fine texture)

METHOD

1. In a large bowl, add the dry ingredients and stir to combine.

2. If the almond butter is firm, soften it by heating it in a small saucepan for a few minutes. Then in a medium bowl, add the almond butter along with the other wet ingredients and stir to combine.

3. Pour the wet mixture into the bowl with the dry ingredients and stir well to evenly coat.

5. Set out a small plate or bowl with the coconut for coating the cookies. Put a heaping tablespoon of the bliss ball mixture in your hand and slightly flatten it. Place a cherry in the centre and wrap the cherry with the mixture. Then roll the mixture between your hands to form a ball with the cherry hidden in the centre. Roll the ball in the coconut until it is well covered. Repeat this step for the remaining cookies.

6. Place in an airtight container and refrigerate one hour, or until firm, before serving. Store any extras in the fridge for up to 3 days or in the freezer for up to 2 weeks. If frozen cherries have thawed, refreezing is not recommended.

COOKING TIPS

Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).
To make equal-size balls use a small cookie scoop to portion the mixture.

PER SERVING, approximately (One bliss ball [1 of 14])

Calories: 93
Carbohydrate: 10 g
Fibre: 2 g
Sugars 4 g
Fat: 5 g
Protein: 3 g

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