Super Delicious Bounty Bliss Balls
by Kylie Foster
September 10, 2019
You are going to love our Bounty Bliss Balls. You may even be mistaken in thinking that they cannot possibly be healthy. I wouldn't blame you, they taste that good. This recipe has just enough sweetness to hit the spot and is loaded with good fats.
These are a great lunch box filler for school or work. They last well in the fridge (you could freeze them too) so, if you can resist temptation, could last you for the week.
Makes 30 bliss balls
Ingredients:
1 cup cashew nuts
6 medjool dates (roughly chopped)
3 cups shredded coconut
1/3 cup coconut oil
1 teaspoon vanilla essence
pinch of salt
1/3 cup goji berries (or another dried fruit - cranberries or apricots are nice)
100 g dark chocolate, 50% cocoa or darker (roughly chopped)
Desiccated coconut for rolling balls in
Method:
- Place the cashew nuts into a food processor and pulse until it resembles a rough flour.
- Add dates, coconut, coconut oil, vanilla and salt and blend until combined and slightly sticky.
- Add goji berries (or other dried fruits) and chopped dark chocolate and blend until well combined.
- Using a spoon, take walnut sized lumps of mixture and form into a ball. I find it easier to squish the mixture in my hands to stick it together before trying to form a ball. The mixture can feel quite oily at this stage but this helps this will solidify on cooling and keep the balls firm.
- Roll the ball in desiccated coconut and place on a plate or tray.
- Once you have rolled and coated all balls, place into the fridge until the coconut oil has solidified and the balls have firmed up. Transfer to an airtight container and store in the fridge (or freezer).
Recipe notes:
- You may find goji berries to be too hard. I use the Ceres Organics brand which are quite soft. You can substitute the goji berries for other dried fruits if you prefer - just given them a rough chop before adding.
- I don't use chocolate chips or buttons. I use a block of chocolate (Whittakers or Trade Aid) and chop it up.
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