Helen’s Chocolate Bliss Balls:
I always keep a batch of my Bliss Balls in the freezer for when I have a sweet craving.
A delicious and nutritious snack, these beauties are sugar, dairy and wheat-free, and are packed with protein and good fats.
Perfect for those three o’clock munchies, they are also a great energy booster: bonus!
I’ve played a lot with my recipe over the years, but the one below is my staple. I sometimes add in 1 tbsp of almond butter, or 1 tbsp of maca powder, or even a couple of tbsps of juice pulp, just for fun.
Why not have a play and get creative too. And if you do, I’d love to hear about it in the comments below…
3 handfuls of nuts (I use mixed nuts – almonds, cashews, brazils, wholenuts – but use whatever you fancy, except peanuts)
2 handfuls of seeds (again, whatever you fancy. I use a salad seed mix which includes sunflower, pumpkin, linseed/flax, sesame)
2 tbsp cacao powder
1 tbsp spiralina/barley greens/super greens (optional)
1 tsp cinnamon
10 dates – de-stoned and soaked in water for an hour
3 tbsp coconut oil (or enough to make mixture slightly moist)
1 tsp sugar alternative (I use rice syrup but you could use honey/maple syrup etc)
Few drops vanilla essence/1 tsp vanilla powder
Desiccated coconut to roll balls in
Food processor method:
Simply blitz all dry ingredients together. Add wet ingredients and blitz until well mixed. Go to step 6.
By hand method:
1. Chop nuts into smaller pieces
2. Put in bowl and stir in all other dry ingredients
3. Chop dates into small pieces and add to mixture, making sure they don’t clump together
4. Gently heat coconut oil, if needed, so it becomes a liquid
5. Add to dry mixture with honey and vanilla essence and stir well
6. Roll into small balls and roll in coconut, lay out onto tray lined with greaseproof paper
7. Pop into fridge to set for a couple of hours. They also keep well in freezer, just give them half an hour to defrost a little before eating
8. Eat and enjoy!
See Day 15 for my post about my Chocolate Bliss Balls…