Ginger, lime & macadamia nut reindeer truffle balls

Ingredients

• 200gr ground almonds

• 150gr gluten-free ginger cookies, crushed

• 100gr roasted macadamia nuts 

• Zest of two limes, very finely chopped

• 1 can condensed milk (I used the vegan one but the dairy version works too)

• 2tbsps brandy (replace with 2tsps of almond extract for an alcohol-free version)

• 1tsp vanilla extract

• 2 pkts gluten-free pretzels (I use schar)

• 100gr desiccated coconut

• 1 pkt Caramilk or (vegan) white chocolate buttons (around 105gr)

• Red and brown chocolate sweets for noses (Aldi’s chocoyums, the brown m&ms or Doisy&Dam vegan alternatives work well)

• Gold sprinkles for antlers (optional)

• Gold stars for eyes (optional)

Method

I start by preheating the oven to 170ºC and lining a baking sheet with parchment paper. I spread the macadamia nuts onto the baking sheet and roast them for 7-8 minutes, until golden. I set them aside to cool completely. 

Into a medium-sized freezer bag, I add the ginger cookies and, using a rolling pin, crush them till I get a mixture of sand-like consistency and bigger chunks. I empty the crushed cookies into a medium-sized bowl and add the roasted macadamia nuts into the freezer bag to crush them, using the same method, to the size of chocolate chips. I, then, add the crushed macadamia nuts and ground almonds into the same bowl as the crushed ginger cookies. Next, I zest two limes and carefully use a sharp knife to mince the zest as finely as possible and add it to the bowl. Using a silicone spatula, I mix the ingredients well so that the lime is evenly dispersed. 

Time to add the liquids. I pour the condensed milk, the vanilla extract, and brandy into the bowl, and using the spatula, I give everything a good mix until there are no loose crumbs and the mixture resembles sticky cookie dough. I cover it in clingfilm (the clingfilm should touch the ‘cookie dough’ and the edges of the bowl so no air can get through and form a crust) and leave it in the fridge for at least 4 hours, but preferably overnight to give the flavours time to meld. 

For the pretzel antlers, I carefully use a sharp knife to halve the pretzels (inevitably you will break some so don’t worry about it). Once the antlers are prepped, I place them on a lined baking sheet (I aim for about 30-32 pairs of antlers), I melt the Caramilk or white chocolate buttons in the microwave (on medium for 30 seconds at a time), I dip each antler into the chocolate and place back on the baking sheet. I sprinkle the gold sprinkles on top and place the chocolate-coated antlers in the fridge for an hour to set. 

Next, I toast the desiccated coconuts in a small pan on medium heat, until it’s fragrant and golden. I transfer it into a bowl and leave it to cool completely. In the meantime, I turn my attention to the cookie dough. I shape the balls, each measuring 25-26gr (use a digital scale to ensure accuracy), and roll them in the cooled, toasted desiccated coconuts for the first time, I then shape them a bit more using my hands and roll them in the coconut once again before placing them on another lined baking sheet. Once all 30 - 32 truffle balls are shaped, I place them back in the fridge for another 2 hours to firm up. 

For the final decorating touches, I melt the leftover Caramilk or white chocolate once again, I take out the antlers and the truffle balls, and get ready to assemble. I dip the tip of each antler into the melted chocolate and press it into the truffle ball. Then, using a toothpick, I spread some melted chocolate onto the red or brown sweet and press it onto the truffle ball to create the nose. If you’re adding eyes, do the same with the stars or any other sweet you choose for the eyes. Once all the truffle balls have been transformed into cute reindeer, refrigerate for another 30 minutes before serving or package them up nicely to gift. I recommend that these are kept in the fridge as they taste better when cooled. Enjoy!