Macadamia and Cacao Balls
Preparation 15 Minutes
Cook NO COOK Minutes
Serves 12-16
Method
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Ingredients
250g dried dates
100g Sunbeam Macadamia Meal
1 tbsp Cacao
1/2 cup desiccated coconut
Recipe Collection
Sultana & Cinnamon Mini cupcakes
Preheat oven to 180Β°C (160Β°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Easter Chocolate Bark
Grease and line a standard baking tray. Set aside.
Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.
Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.
Add a few drops of purple colouring to the second bowl and stir.
Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.
Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.
Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.
Cut or break up chocolate to serve. Great as a gift too!
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.Β
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.Β
Add melted chocolate mixture to the food processor and blend until combined.Β Β Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.Β
Spoon mixture into 2 tablespoon sized portions then roll into balls.Β Β Roll in cocoa powder, dusting off excess powder.Β Β Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.Β Β Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.Β
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Smoked Eggplant Dip
Pre-heat oven to 180Β°C (160Β°C fan-forced).
- Β Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.Β
- When cool, peel skin away from eggplants, discarding stems and juices.
- Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.Β
- Combine currants with sherry vinegar and set aside for 10 minutes.
- For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.
Fruit & Nut Clusters
- Pre-heat oven to 170Β°C (150Β°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
