Directions

1Combine almond butter, half a cup of coconut, half a cup of currants, maple syrup and mixed spice in food processor. Process until mixture begins to stick together. Add additional coconut if needed, to form a mixture which can be rolled into balls. Add extra quarter cup of currants and candied/citrus peel; pulse briefly until just combined.

2Roll tablespoons of mixture into balls and place on a lined tray. Refrigerate 20 – 30 minutes. Melt chocolate and pipe crosses (or whatever shape you choose) on top; garnish with additional currants/peel and refrigerate for another 15 minutes.

3Keep refrigerated for up to 5 days.

4Notes: The amount of coconut needed varies, depending on the amount of oil in the almond butter - more coconut will help dry the mixture out if it is too soft to shape. Alternatively if you go all-out with the coconut and the mixture becomes too try, add a very small amount of warm water to bind. If you want to make these dairy-free, use dairy-free chocolate for the crosses (e.g., Whittaker's dark chocolate. I've also heard some people used cashew cream for the crosses, and were mighty pleased with the outcome - you'll find that recipe under the Recipes tab).