These gluten free Nanaimo Balls are a take on that favourite Canadian treat, Nanaimo bars. They're a lot of work but a lot of fun. Be sure to make them with a friend.
CHOCOLATE COATING (the balls need double the amount used in a Nanaimo Bar recipe)
¾cupsemi-sweet chocolate chipsor 5 oz semi-sweet chocolate
2tablespoonbutter
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Instructions
CRUMB COATING
In a medium pot over low heat combine butter, sugar, egg, vanilla and cocoa powder. Stir until it is an even mixture and slightly thickened, about 5 minutes.
Add the Graham style crumbs, coconut and pecans. Stir to combine. Set aside.
BUTTER FILLING
In an electric mixer combine butter, icing sugar and milk until smooth.
With a 1 tablespoon size scoop make balls smooth buttery filling. Make 24-26 balls.
Scoop out 1 tablespoon of filling and roll into balls. Place onto a wax paper lined baking pan. Set in freezer for 15 minutes.
Remove from the freezer 6 at a time to coat with the crumb mixture. Using your hands put 1 ball into the crumb mixture bowl and press a small amount of the mixture into the ball completely covering it. Put the completed balls back in the freezer while you finish this process.
CHOCOLATE COATING
Break chocolate into a bowl just large enough to hold it. Microwave on high for 1 minute. Stir then add butter. Microwave on high for 30 seconds. Stir vigorously to see if it is all melted. Repeat until chocolate mixture is smooth being careful not to burn the chocolate. Do not heat for more than 30 seconds at a time.
Using wooden skewers or chocolate dipping tools carefully dip balls into the chocolate one at a time. Lift the ball out and let the excess chocolate drip back into the bowl. Place the ball onto a wax paper lined tray or baking pan.
Immediately sprinkle with crushed candy canes or any decoration you want. When all the balls are coated, refrigerate until firm.
Notes
Canadians love to make variations of Nanaimo Bars so here are 2 of mine.MOCHA VARIATION: dissolve 3 teaspoon instant coffee in 1 tablespoon boiling water.ORANGE VARIATION: add 1 tablespoon Grand Marnier and 1 teaspoon finely chopped orange zest.