Zesty chai-spiced fruit mince balls

Makes 25 balls | Preparation time 20 minutes | Gluten-free, Dairy-free, Vegan

Cooking notes

I recommend using fruit that’s free of sulphur/preservatives to minimise the preservative load. 

This recipe calls for coconut butter, which you can make yourself or buy. If buying, some brands are Artisana, Niu and Biona. {Note: Niu and Biona call it creamed coconut; also don’t use Loving Earth coconut butter as it is actually coconut oil.} If you cannot get your hands on coconut butter, then use 1/3 cup nut butter or hulled tahini {sesame seed paste} instead.

• 4 dried pear halves
• 1 cup dried cranberries
• 5 medjool dates, pitted
• 5 dried figs
• ¼ cup coconut oil
• 1½ tsp cinnamon powder
• ½ tsp dried ginger powder
• ½ tsp ground cardamom
• pinch clove powder
• pinch grated nutmeg
• zest of 1 citrus fruit {orange, lemon or lime}
• ½ cup desiccated coconut
• 1 ½ cups walnuts or pecans {use activated if you prefer}
• ½ cup melted coconut butter

If you store your dried fruit in the fridge, then first allow the fruit to come to room temperature {so that they soften}.

Meanwhile, in a small saucepan, gently toast the spices in the coconut oil for a couple of minutes until fragrant. Set aside to cool a little.

Next, roughly chop the dried fruit and add to your food processor. Pulse until you get a chunky fruit mince.

Tip in the remaining ingredients {including the coconut oil with the toasted spices} and pulse until combined. I like to leave the nuts a little chunky.

Tip the ball mixture into a large bowl. Take a heaped tablespoon of the mixture at a time and roll into walnut-sized balls. You will end up with about 25 balls.

Refrigerate balls for an hour or so, until they become firm.

Share with your loved ones {they make perfect Chrissie gifts too} — and refrigerate any extras in an airtight container. They will keep for weeks.