Ingredients
Scale
Bliss Balls:
- 3/4 cup (120 grams) medjool dates, pitted
- 1 tablespoon honey
- 1 cup (140 grams) cashews (or nut free version – 1 cup oats)
- 1/2 cup (60 grams) almond meal (or nut free version – 1/2 cup desiccated coconut)
- 1/2 cup (60 grams) coconut flour
- juice and zest half a lemon
- juice and zest half a orange
- 1 teaspoon vanilla bean paste (or extract)
- 2 tablespoons poppy seeds
- pinch salt
Citrus Honey Glaze:
- 4 tablespoons coconut oil, melted and slightly cooled
- 1 tablespoon orange (or lemon) juice
- zest of 1 orange (or lemon)
- 1 tablespoon honey
- 1/2 teaspoon vanilla bean paste (or extract)
Instructions
To make the bliss balls:
- Place the dates and honey into a high-powered processor and blitz for 2-3 minutes or until the dates resemble a paste.
- Add the cashews, almond meal, coconut flour, citrus juice and zest, poppy seeds, vanilla and salt into the processor bowl.
- Blitz for 2-3 minutes or until the mixture is thoroughly combined and holds together.
- Using oiled hands shape, take 1 tablespoon of mixture and shape into balls.
- Place bliss balls into a tray and place in the freezer for 10 minutes whilst you prepare the glaze.
To make the glaze:
- Place the coconut oil, orange juice, zest, honey and vanilla into a small bowl and whisk to combine.
- Gently dip each bliss ball in glaze, allowing excess to drip off. Return bliss balls to the freezer to ‘set’. If desired, repeat glazing bliss balls until no glaze remains.
Notes
Store bliss balls in the fridge for up to 4 days.
These bliss balls are freezer friendly. Store in an air tight container for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 mins
- Cook Time: Sets in freezer
- Category: Dessert
- Method: No Bake
- Cuisine: American