Jingle Balls With Cashew Cream

JINGLE BALLS:

1/4 cup orange peel

300g pitted dates

200g pitted prunes

1 1/4 cup water

1/3 cup coconut oil

1 cup Morlife Dried Sliced Cranberries

1 tbsp Morlife Chia Seeds

350g almond meal

1 tsp vanilla extract

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp all spice

CASHEW CREAM:

1 cup unsalted cashews

1/2 cup water

1 tsp vanilla extract

1. Combine orange peel, dates, prunes and water in a saucepan and bring to a boil

2. Simmer for 10 mins until water has evaporated and a thick paste has formed. Allow to cool before placed mixture into a food processor. Blend until smooth.

3. Roll into 3 cm balls and place in the fridge to cool

4. Blend cashew cream ingredients in a blender until smooth

5. Place a tbsp of the cashew cream on each Jingle ball and decorate with mint and additional dried cranberry slices