Mix well until all ingredients are combined. Measure and pour 60ml Bundaberg Rum Original UP. ingredients 10 Vita Brits or 10 Weet-Bix 2 cup coconut 1 cup chopped raisins (optional) 2 tablespoons cocoa 1 (400 g) can condensed milk 3 tablespoons. Add 395 grams of sweetened condensed milk. The bliss balls will store in an airtight container in the fridge for up to a week. Crush 250 grams of Arrowroot biscuits in a blender and transfer to bowl. The bliss balls can be eaten immediately, or placed the fridge to firm up. Once the mixture is the right consistency form into balls and roll immediately in coconut. If you have added honey or agave you will also need less water. The water content in your cranberries will impact the amount of water needed. It should be damp enough easily form into a ball. Next, add the water a few tablespoons at a time until the mixture reaches the desired consistency. Now for the easy part! Put everything except the water and coconut into the food processor and blitz until well combined. I am not sure if this recipe counts as one bowl as it does dirty another dish for the coconut coating stage! I’m also not sure if a food processor is considered a bowl, but it’s close enough! Let’s call it a one food processor, one plate recipe! Shape into balls and roll in coconut or cocoa powder. If using the raisins, you can add them in the food processor or mix in after to keep their shape. If you like a little more sweetness you can always include some honey or agave in the mixture and reduce the water content slightly. Mix together well in a bowl or food processor. However, my nephew is not a fan so he included cranberries instead and I like the way he thinks! The cranberries add an extra touch of sweetness to mellow the bitter cocoa. Form dough into 2 inch balls and roll in confectioners sugar. Using a small sharp knife, cut a circle from. Transfer frosting to a disposable piping bag fitted with a 1cm star-shaped nozzle. Gradually add sugar and reserved frosting sachet, beating until smooth. Stir in the chopped walnuts, corn syrup and rum. To make frosting, beat butter in a small bowl of an electric mixer until pale and creamy. Add more water, a teaspoon at a time, until the icing is smooth and spreadable. Add 2 tablespoons of warm water, and mix.
Melt the butter, and add it, along with the vanilla, to the icing sugar mixture. The original recipe for these balls called for raisin. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Make the icing: Sift the icing sugar and cocoa together into a medium sized bowl and whisk to combine.
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