Photo by Frauke Antholz
Makes about 25
- 180 g (6-1/2 oz) white chocolate, coarsely chopped
- 30 g (1 oz) coconut oil
- 80 ml (3 fl oz/1/3 cup) coconut milk
- Seeds of 1/4 vanilla pod (bean)
- Grated zest and 1 tsp juice of 1 lime
- Pinch of salt
- About 25 blanched almonds
- 60 g (2 oz/1 cup) desiccated (dried shredded) coconut
- Sugar stars
- Small paper cases
- The day before, preheat the oven to 120ºC (250ºF/gas 1/2 ). Put the chocolate and oil in a small ovenproof dish and caramelise in the oven for 60 minutes, stirring well every 15 minutes. Remove from the oven and leave to cool until lukewarm.
- Put the coconut milk in a saucepan with the scraped out vanilla pod and the vanilla seeds, bring to the boil and simmer on a low heat for 10 minutes. Remove from the stove, allow to cool slightly and remove the vanilla pod. Pour the milk onto the caramelised chocolate, grated lime zest, lime juice and salt, mix everything together well, cover and leave in a cool place overnight.
- The next day, briefly brown the almonds in a pan (without any oil or butter). Press out small portions of dough using a teaspoon, press an almond into each one and shape the mixture into balls between your hands. Immediately roll them in coconut shavings. Place a sugar star on top, and gently press in place. Put the sweets in small paper cases and store in the fridge.
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Recipes excerpted with permission from Let it Snow by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.