Description
These date free bliss balls are simple to make using nutritious ingredients that are packed full of goodness. Dipped in chocolate this is the ultimate 3pm slump snack!
Ingredients
Scale
- 2 cups (300 grams) cashews, toasted
- 1 cup (130 grams) coconut flour OR 1 cup (50 grams) shredded coconut
- 4 heaped tablespoons cacao
- pinch of sea salt
- 1 cup (250 grams) natural peanut butter
- 6 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste (or extract)
- 150 grams dark chocolate
- To decorate; finely chopped pistachios, rose petals and freeze dried raspberries.
Instructions
- Place the cashews, coconut flour (or shredded coconut), cacao and salt into the large bowl of a food processor and blitz until finely chopped.
- Add the peanut butter, maple syrup and vanilla bean paste to the bowl. Pop the lid on and blitz until the mixture comes together. Add a splash of water to bring the mixture together – if required.
- Take heaped teaspoons of the mixture and shape into rounds.
- Pop the chocolate into a heat proof bowl and carefully place the bowl over a saucepan of simmering water. Do not let the bottom of the bowl touch the water. Heat for 3-4 minutes or until the chocolate is melted.
- Dip each bliss ball into the melted chocolate allowing excess to run off. Carefully place onto a tray lined with baking paper and top with a sprinkle of freeze dried raspberries, chopped pistachios or rose petals. Enjoy x
Notes
This recipe can be made as bars. After step 2 simply press the mixture into a square (20 cm x 20 cm) tin lined with baking paper. Refrigerate for 1 hour (or until set), cut into 16 bars and drizzle with melted chocolate.
Bliss balls are best kept in the fridge – will keep in an air tight container for 3-4 days.
Bliss balls (or bars) are freezer friendly. Store in an air tight container for up to 3 months.
- Prep Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American