These gluten-free, white chocolate, pineapple halwa balls are the perfect, easy celebratory dessert. With a soft inside and a white chocolate exterior, they resemble a cake pop in texture.
The white chocolate pineapple halwa ball is based on almond halwa, a soft, creamy, Indian sweet made with almond flour, ghee and nuts. This halwa mixture is then cooled, rolled into balls and then coated in white chocolate before being topped with freeze dried pineapple and edible flowers to give it a festive touch.
The best part about this pineappley goodness is that it is so easy and quick to make and yet looks like it took a lot of time and effort to make. It is a perfect treat for the festive season. The process of making halwa is also very simple, there are only a few basic ingredients.
Ingredients used to make this recipe
The recipe uses a few ingredients to make this delicious dessert that resembles a cake pop in texture.
Almond Flour is the main ingredient in the recipe and I used Bob’s Red Mill almond Flour, which works well for this recipe. The sweetener I used is maple syrup, but you can use your desired sweetener. If using sugar, dry roast the almond flour in ghee and then add pineapple puree and sugar. Ghee adds richness to this dessert, you can also substitute ghee with some neutral tasting oil if you are vegan.
It is a delight tasting the tiny pineapple and cashew bits while biting into the halwa balls, adding freeze dried pineapple and cashews adds to the texture of these halwa balls. Coat the rolled balls in white chocolate using the double boiler method and finally top them with edible flowers and dried pineapple bits.
Recipe for the White chocolate pineapple halwa balls
Add ghee to a heated thick heavy bottomed pan and once the ghee melts, add maple syrup to the pan and give everything a nice stir. Stir in the pineapple puree and the cashew butter and mix until the cashew butter is well incorporated in the mixture.
Let the mixture come to a boil and then sieve in the almond flour. Stir everything well with a spatula. Keep on stirring to cook this mixture. The mixture will start to thicken and come together. Add crushed freeze dried pineapple and crushed cashews to the mixture and mix everything well.
Transfer this to a bowl and let it cool. Melt white chocolate using a double boiler. Make small balls out of the almond mixture and using the spoon, gently dip the balls into the white chocolate and roll it around. Hold it for a moment over the bowl to allow the excess chocolate to drip off. Place the chocolate coated almond halwa balls on a lined baking tray and add the toppings. Refrigerate the balls until set. Enjoy!
White Chocolate Pineapple Halwa Balls
This gluten free white chocolate, pineapple halwa balls are the perfect, easy celebratory dessert. With a soft inside and a white chocolate exterior, they resemble a cake pop in texture.
Ingredients
- 1 cup pineapple puree (coarsely blend 1 cup pineapple chunks)
- 1 tbsp. ghee
- 1/4 cup maple syrup
- 1 tbsp. cashew butter
- 1 tbsp. freeze dried pineapple
- 1 tbsp. crushed cashews
- 1 cup almond flour
- 1 cup white chocolate
- Crushed freeze dried pineapple, edible flowers (optional as topping)
Instructions
- Heat a thick bottomed pan, and keeping the heat to medium, add ghee.
- Once the ghee melts, add the maple syrup to the pan and give everything a nice stir.
- Add the pineapple puree and the cashew butter and mix until the cashew is well incorporated in the mixture.
- Let the mixture come to a boil and then add the almond flour. Stir everything well with a spatula. Keep on stirring to cook this mixture.
- The mixture will start to thicken and come together. Reduce the heat to low and keep on stirring for 7-8 minutes until the mixture is thick and begin to leave the sides of the pan.
- Add 1 tbsp. of crushed freeze dried pineapple and crushed cashews to the mixture and mix everything well.
- Transfer this to a bowl and let it cool.
- Put a few inches of water in a saucepan and bring it to a gentle simmer.
- Transfer white chocolate chips to a bowl and place the bowl over the saucepan of simmering water. The bowl should not touch water and the steam doesn't get into the chocolate.
- Stir the white chocolate with a metal spoon.
- Make small balls out of the almond mixture and using the spoon, gently dip the balls into the white chocolate and roll it around. Hold it for a moment over the bowl to allow the excess chocolate to drip off.
- Place the chocolate coated almond halwa balls on a lined baking tray and add the toppings.
- Refrigerate the balls until set.
- Enjoy!
I am sure that you won’t be able to stop at just one of these delicious treats. Since you will crave more chocolate coated, Indian treats, this yummy cashew and coconut fudge should be next up.
Leave a Reply