wholesome chocolate and coconut bliss balls that are gluten, dairy, refined sugar free and paleo friendly
The natural sweetness in these balls comes from the dates and maple syrup whilst the cocao gives it’s chocolatey taste. There is no shortage of nutrition and the desiccated coconut really tops them off with another layer of flavour and texture.
The texture of the balls is similar to a fudge with the added crunch from the almonds. They are best served straight from the fridge and if you think they are going to last longer than 2 weeks (no chance in our house!) then they can be frozen.
If you don’t own a Thermomix then any old food processor will do the job. This mixture yielded 8 balls however I got a bit carried away and made them too big. Ten to twelve bliss balls should be the right amount.
ingredients
- 12 medjool dates, pitted
- 1 cup dry roasted almonds
- 2 tbsp almond butter
- 1 tbsp cocoa
- 1 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp water
- 3 tbsp desiccated coconut
directions
- Place the dates and almonds in the TM bowl and chop for 7 seconds, speed 6.
- Add the remaining ingredients (except for the coconut) and mix for 15 seconds, speed 2.
- Roll into golf ball sized balls and roll in the coconut.
- Leave in the fridge to set for 1 hour.
- Enjoy your bliss balls!
For other bliss ball and protein ball recipes click here.
