I still remember when we tried our first Lindt Ball. Up until that moment my husband had been a Ferrero Rocher man and I was a lolly girl – it was a long time ago now.
It was back when we lived in the middle of nowhere, surrounded by red dirt and the best friends we could ever hope to find.
The bulk of my memories from that time are of Saturday nights filled with BBQ’s, Johnny Cash, crazy amounts of alcohol and the warmth of genuine love and genuine laughter.
They were very fun times.
We were hosting one of our regular Saturday night BBQ’s and one of our guests brought us a box of Lindt Balls.
The following Sunday my husband and I weren’t feeling so flash.
We were lying on the couch when I remembered the gift we had been given the previous night.
I dragged myself off the couch, opened the box and took a dark chocolate Lindt Ball for myself and gave my husband the traditional, red wrapped Milk Chocolate Ball.
We both fell in love.
Our hangovers were forgotten.
From that day on the same friend gave us many boxes of Lindt Balls. My husband would get the milk and the white and I would stash the dark and hazelnut in the freezer.
We left that little town and our crazy, young ways many years ago. However, my husband still has a box of Lindt Balls hiding in the back of our kitchen cupboard.
These days I reach for the version outlined below. I hope you enjoy them too.
Not Quite Lindt Balls
- 6 tablespoons cashew butter*
- 2 tablespoons honey**
- 2 tablespoons maple syrup
- 4 tablespoons cacao or cocoa
- 2 tablespoons coconut oil (soft or liquid)
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- 150 grams melted dark chocolate (optional)
- Place all of the ingredients except for the chocolate into a medium sized bowl. Mix until smooth and well combined.
- Spoon the mixture into mini silicon muffin moulds and place in the freezer for a few hours to set.
- Once set use two forks to dip the filling into the melted chocolate. Place the dipped chocolates onto a tray lined with baking paper and return to the fridge to set.
- Eat and enjoy.
*cashew butter / spread is readily available in the health food section of the supermarkets and from health food stores. Alternatively, it is quick and easy to make your own, here is our recipe.
** you can use rice malt syrup if you prefer.