Make a batch of bliss balls this weekend. These are my latest guilt free obsession. 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 crazy experimenting with different fruits, nuts and seeds to make your bliss balls satisfyingly crunchy and chunky or delightfully smooth. They keep well in the fridge.
1 cup pitted medjool dates
1/2 cup almonds or any other nuts
1/2 cup cashews or any other nuts
1/3 cup goji berries
1/3 cup raw organic cacao powder
1/3 cup coconut oil
1/2 cup shredded coconut
1/2 orange, juice only
Zest of an orange
1/4 cup pistachios
raw pumpkin seeds
Mayvers all natural Cacao and Hazelnut spread
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.