Get happy with a handful of bliss balls
Taming that need for an afternoon sugar hit can be difficult, especially when your colleagues are sharing a block of Alter Ego dark quinoa chocolate. Make a batch of bliss balls this weekend, so you’re all kitted up for sharing a sugar-free treat come Monday. Experiment with different nuts like cashews, almonds, pecans and walnuts, or a combination of all, tuning the recipe to your preferred tastes. You can also sub in carob powder instead of cacao, and go wild experimenting with different fruits, nuts and seeds to make your bliss balls satisfyingly chunky. These will keep well in the fridge throughout the week, or until all gobbled up.
INGREDIENTS
1 cup pitted medjool dates
1/2 cup almonds
1/2 cup cashews
1/3 cup coconut flour
1/3 cup raw organic cacao powder
1/3 cup coconut oil
1/2 cup shredded coconut
Extras
1/2 orange, juice only
1/4 cup pistachios
goji berries
cacao nibs
raw pumpkin seeds
sesame seeds
TO MAKE
Soak the dates in warm water for 15–20 minutes to soften.
While the dates are soaking, add the nuts, flour, shredded coconut and cacao to a food processor and mix until fine crumbs remain. Add the dates and process again.
Transfer mixture to a medium-size bowl and drizzle in the coconut oil, mixing with a wooden spoon until evenly combined. If the mixture is too dry to stick together at this stage, add the juice of half an orange, a little water or more coconut oil until it is moist enough to roll into balls. If you’re adding goji berries, chopped pistachios, cacao nibs or pumpkin seeds, now is the time to mix them in when you’re adding extra moisture.
Prepare a baking or other flat tray with baking paper. Use a spoon to help you gather mixture to roll into a bite-size ball. Roll into crushed pistachio dust, extra shredded coconut, cacao powder or sesame seeds for an array of different coatings. Let set in the fridge before transferring to an airtight container.
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