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Macadamia & Almond Snowballs
Makes approximately 30 balls.

Perfectly festive, these fudgy little treats contain only a small handful of simple ingredients and take less than ten minutes to prepare. The creamy macadamia nuts add a certain rich and creamy texture that you will just love.

1 1/2 cups Alison’s Pantry Natural Macadamia’s
1 cup Alison’s Pantry Ground Almonds
1 cup icing sugar, plus an extra 1/2 cup for dusting
1/3 cup coconut oil, melted
3 tablespoons rum*

*Most types of liqueur work well here, alternatively you could add the same measurement of fresh lemon juice.


  1. Add the macadamias, almonds, icing sugar and coconut oil to a food processor. Process until the mixture resembles course breadcrumbs.
  2. With the motor running on low, gradually add the liqueur, one tablespoon at a time, until the mixture starts to come together slightly.
  3. Transfer to a small bowl, then use your hands to form the mixture into small balls.
  4. Place the extra icing sugar in a separate bowl, then roll the balls in the icing sugar until well coated.
  5. Transfer to a plate, then place in the fridge to set for at least 30 minutes.

The truffles can be kept in an airtight container at room temperature, but I find they are best kept in the fridge. They will keep for 3–4 days.

Download the PDF version here: Alison’s Pantry Macadamia & Almond Snowballs

This recipe was created by Eleanor Ozrich for Alison’s Pantry.