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Amaretto Snowballs

by

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With the first sight of snow falling this year… I made a gasp and smiled. Winter really is a beautiful season and there is something about the cold crisp air, calm and quiet outdoors and squeaky snow under your feet that makes you enjoy every bit. Then there’s the wintery fun when everyone becomes a kid again… snowball fights! We already had a share of those and although it can be rough, it really is a ton of laughter and fun. Of course, sometimes the best part is to coming home to warm up with hot cocoa and a delicious something… like these Amaretto Snowballs!

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Pure-Ella-Amaretto-Snowballs3 Pure-Ella-Amaretto-Snowballs4 There are only 4 all-natural gluten-free and vegan ingredients in these delicious treats. A healthy Holiday recipe that’s quick and easy to make and is sure to please. And they are No-Bake! Enjoy these delectable Amaretto Snowballs with a mug of hot cocoa… pure winter heaven! The amaretto adds richness and makes this dessert very delectable and delicious. Great to make with the kids in your family (you can use amaretto extract instead of amaretto liqueur if serving to kids). And let the snowy fun begin… Snowball fights are optional!

Amaretto Snowballs

ingredients:
  • 2 cups blanched almonds
  • 1 cup gluten free icing sugar + extra for coating
  • 2 tsp almond extract
  • 1-2 tbsp amaretto liqueur (or all-natural amaretto extract for a non-alcoholic, child-friendly version)

.

directions:
Soak the blanched almonds in water for 4 hours or more (overnight is great) in the refrigerator. Rinse and drain completely (even pat dry with a paper towel) and grind in a food processor until a very smooth paste forms. Add the icing sugar, almond extract and amaretto towards the end and continue processing to combine all the ingredients well. At this point the mixture may be too runny and it will be hard to shape into balls. Simply, place in the refrigerator or even freezer for a few minutes to let it harden and then proceed to shape the mixture into small balls. Roll in extra icing sugar for a snow-covered look.
 
ps. please read through the comments for additional tips!
 
Store in the refrigerator in an air-tight container for up to 5 days and serve cold. These are best cold as they get too chewy when at room temperature.
Makes 12-15 balls.
These also freeze well until serving time. Simply line an air-tight container with paper towel at the bottom (this will help to absorb moisture) and cover. Freeze for up to 1 month. Place in the refrigerator for 15-30 minutes to thaw out before serving.

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These are wonderful placed in a festive tin box for a beautiful homemade Christmas gift. I love yummy homemade gifts that are made with love!

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PS. Looking for more amazing No-Bake Holiday desserts? You should try my Rum Ball Cake-Pops!
 

Comments

    • Thanks darling! ;)
      Oh yes…. I had this love affair with Talea Amaretto Cream liqueur…. oh that was good stuff! ;)
      xo

    • Thank you Kiersten ;)
      Yes it’s so good when just a few simple ingredients create something wonderful ;)
      You would love these I’m sure!
      ♥ ella

  3. Oh yum! I’m crazy just about the smell of amaretto and almond extract! I use Dr.Bronner’s soap in the almond scent so I get to experience that every time I shower!

    • Ohh that must be the most decadent shower ever ;)
      Sounds amazing ;) Be careful, someone might want to lick you!! LOL

  6. Ella the photography on this post is STUNNING.

    I’ve pinned it for photography inspiration and I will totally share this recipe with my FB readers.

    XO SHERRIE

    p.s. so happy to see you in our special little group! ;)

  7. This look like the perfect treat for christmas …we are going to be in beloved Tanzania to spend the holidays with my parents…it will be the only kind of snowballs we will have !

    • That sounds wonderful Julie ;)
      And what a blast the kids would have to have snowballs over there! It would be a sweet and messy Christmas I can imagine ;)
      Best to you and your family.
      Have a safe and happy trip ;)
      xo ella

  8. Hmm. I wonder what they would be like with rum instead of amaretto? I ask because I have a lot of rum left over from a recipe my mom was making and don’t know what to do with it :)

    • Hmm.. I don’t know ;)
      I haven’t tried rum in this recipe – the Amaretto is perfection!
      But now I’m inspired to make Rum Balls ;)
      But you could certainly try and do let me know how it works out.
      ps. may I ask if you just found this recipe on facebook and who shared it?
      It’s gone viral today and I don’t even know who to thank :)
      Thanks you for stopping by! xo Ella

  9. These really are so beautiful! And simple…love it! And to answer your question: Jenny from Nourished Kitchen shared the recipe on her facebook page :)

    • Thank you so much Winnie ;)
      Wow, that post from Jenny was a crazy success it crashed my site! lol
      Feeling so grateful for all you wonderful ladies ;) Sending big warm hugs to you! ♥ ella

    • Thank you Jessica ;)
      Icing sugar is the same thing as powdered sugar. Enjoy the recipe!! ;)
      Wow, that post from Nourished Kitchen killed my site (in a good way of course ;)) Thanks for letting me know. xo ella

  11. I came here via Nourished Kitchen on Facebook.
    These look absolutely divine! I can’t wait until I get some time off to try this out! ^^

    • Thanks Teresa! ;)
      I’m happy you’re here and I love With Food + Love, so nice of Sherrie to share ;)
      Enjoy the recipe ;) ♥ ella

    • Hi Emily ;)
      Thanks for stopping by and leaving this great comment ;)
      So, the texture is slightly gritty (from the almonds) but smooth… if that makes sense ;)
      They are definitely best served cold… after a while they become more chewy as they warm up. Too soft for my liking but that could be saved with a pop back in the freezer for a few minutes ;)
      Hope that helps and you will be trying them out soon… xox ella

  15. Ella, can one use store bought Almond Meal Flour (Bob’s Red Mill) instead of the soaking-grinding of almonds? I’m excited about these as I have gluten-free friends and this will be a perfect treat for them. And I got here through Nourished Kitchen as well. :) Many thanks!

    • Hi Martina ;)
      Great question! I knew this would come up… here are my thoughts…
      From my experience in working with almond meal flour, I find it’s ground so fine that it almost disintegrate and looses it’s texture completely.
      I have not tried this recipe with the almond meal for this very reason. You need a little substance to build the balls… that said, i do want to try it out just to be sure.
      If you do try soon, please do let me know how the almond meal works out.
      Thank you again for your question and visiting Pure Ella ;) Enjoy the recipe! xo Ella

  16. Totally love this recipe! I was wondering if you have any tips on how to make it more solid? Mine seems to keep spreading and I have refrigerated it for more than 24 hours.

    • Hi Beth!
      Thanks for your comment and question.
      Hmmm… ‘spreading’ is no good. It could be from having the almonds too wet that it creates more moisture.
      At this point I would try putting them in the freezer for about 1 hour before serving. That should harden them up.
      Or adding more powdered sugar might help too but I’m not sure if you want them sweeter.
      For a next batch, I would dry off the almonds with a paper towel just before processing- because I think that’s where the extra moisture came from.
      I do hope that helps. Please update me and the readers here if these solutions help you.
      Thank you and Enjoy!
      Best, Ella

    • Hi Karen,
      Thanks for your question and concern…
      If you look for organic powdered sugar/ icing sugar and it is just one ingredient, then it is paleo.
      The only problem you get that it wouldn’t be paleo is when the super fine sugar is mixed with corn starch – then it would not be paleo.
      I hope this helps. Let me know how you like the recipe.
      Cheers,
      Ella

    • Hi Genna,
      Thanks for your question.
      No. You need the full texture of the ground almonds to make this shape up.
      Almond butter would be too runny. Can I ask why the preference for almond butter?
      xox

  21. I am excited to make these! Happy to use almonds as suggested but just wondering if you thought it would work with raw cashews as well or are they too soft? Thanks!!

    • Hi Kate! ;)
      Thanks so much for your visit and your question.
      Yes, cashews are too soft, it won’t hold up as a ball.
      But if you like the idea of using cashews, I’m thinking you could make the ‘dough’ with these ingredients and pour into silicone cupcake molds and freeze to shape up. Then place into the fridge to thaw for about 30 minutes and voila – adorable Amaretto Cashew Cheesecakes!! ;)
      Let me know if you attempt this, I haven’t yet – but want to make it now ;)
      xoxo

      • Hello again! I just made these with the blanched almonds. I have a very thick, firm paste though, and it’s not runny at all. I used 2 tsp of almond extract and 1 tbsp of vodka because I didn’t have amaretto. It tastes great and looks like it will form into balls…but should I add more liquid to make it runny first? I used a food processor but could throw in my Vitamix if that would be helpful…Thanks!!!

        • Hi Kate,
          Sorry if this is reaching you too late… sounds perfect – no, I wouldn’t add any liquid yet. Take a spoonful and try to shape it into a ball, if it doesn’t stick then add just a bit of water to it. Make sure you add only about 1/4 teaspoon at a time.
          Let me know how it goes for you. xox ella

    • Hi Erin ;)
      Thanks for your question!
      Blanched almonds are basically skinned almonds. You could purchase them already white without the skin or soak and peel off the skins yourself.
      In desserts (especially this one) it makes them taste better as the toughness of the skin doesn’t interfere with the flavour or texture ;)
      Hope this helps and you’ll be making them soon ;) xo

    • Hi Eva, so sorry but I just saw your question here…
      Yes absolutely! Dust them a little in powdered sugar and store in an airtight container with a little parchment paper or paper towel on the bottom, this will help to absorb any moisture. Place in the refrigerator for about 15-30 minutes before serving then re-coat in fresh powdered sugar just before serving ;)
      Enjoy!! xox ella

  24. Hi, recipe looks incredible and tastes delicious! Finding though that the mix ive made is too sofr and wont keep its shap even after the freezer. Too much disaronno I think. Do you know how I can fix it? Thanks and great blog!

    • Hi Michelle,
      Oh sorry, I didn’t see your question earlier…
      too soft… hmmm, maybe there was too much moisture in the almonds from soaking???
      I don’t know if you’re still stuck with them too soft, what I would recommend, is maybe adding 1/2 cup extra of ground almonds but this time not soaked. Then also add a tablespoon or two of powdered sugar (add to taste). Hope this helps!
      Do let me know how it goes.. xox ella

  25. I’ve attempted to make these twice now, and both times they have come out as balls of mush, even though I adjusted for too much liquid the second time around. Looking through the comments, I see there are a few tips and tricks that for some reason we’re not included in the actual recipe. You should consider adding the tips on consistency into the main recipe because contrary to all these comments of it looking easy, it definitely isn’t when you’re operating without some idea of what each step should look like.

    • Thanks Addy for your suggestion, I will add some tips to the recipe.
      I hope the third time goes well for you ;)
      Let me know if I could offer more tips! xox ella

    • Hi, sorry but I don’t have a Vitamix – but they should I think ;)
      Let me know how it goes for you! xoxo ella

  27. I love this idea…but who has time for one month prep work? Is there anyway to speed up the process?

    • Haha Kayla! ;)
      One month is the freeze time that still keeps it fresh tasting ;)
      Prep is only about 4 hours, then you make it for under 10 minutes (just blend the ingredients) and place in the fridge to set before serving.
      It’s not that bad at all ;) Hope you give it a go!!
      xoxo

  28. Is there any reason raw almonds wouldn’t work with this? I soak them and process them the same as in your directions.

    • Oh my, the Disaronno Crepe Cake and your husband sound like a dream…. :)
      Hope you enjoy these Amaretto Snowballs soon!! <3 ella

    • Hi Victoria,
      Yes, you’re right. At the time I wrote this I didn’t know Paleo was sugar-free, just grain-free. I made the changes to the recipe. Thank you for letting me know.
      And I hope you’ll be enjoying these soon :) xoxo
      ella

  32. I’m the only Vegan in my family, so I’m excited to make these because everyone can enjoy them without judgement! Thanks for such a great treat that’s so easy to make!

  33. I made these. There might be a little confusion. I had to shape them into balls, Not roll them. Put them into mini muffin papers, freeze them & then roll them into powder sugar! ???? They were to mushy, otherwise.
    I have pictures but, I don’t know how to add them too this post

  34. Hello! These came out GREAT! I used slivered almonds, without the skin (they didn’t have whole at the store). Soaked for about 5 hours, then drained, patted dry, and spread on a baking sheet and put under the broiler on low for about 4-5 minutes to get off extra moisture. I was worried I’d have mushiness problems like other people in the comments, as I don’t have much experience with soaking nuts, but I followed the rest of instructions and they came out MAGICALLY! So pretty and tasty! And simple! Thank you very much!