Bliss Balls ( Matcha – Coconut and Cranberry – Cashew – Carob )

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Bliss Balls

Bliss Ballseja, makuina matcha-kookos sekä karpalo-cashewpähkinä-carob

This week I had a mini catering for my friends at Pür Kauppa.  They wanted two flavours of bliss balls to give away to customers as part of their Valentine’s event.  I am pleased to say they were ,reportedly, a big success.  Bliss balls are a great way to make a quick healthier treat.  They can be whipped up in minutes and you can have fun with the flavours.  I made a Matcha and coconut and the other a cranberry, cashew and carob.  Matcha is quite a strong flavour, so be a little careful how much you add, but it works perfectly with coconut and I love the vibrant green colour.  The cranberry, carob, cashew are a little richer, but I think the tang of the cranberry works well with sweet chocolatey carob.  So why not give these a try, or let me know some of your favourite bliss ball flavour combinations.

For the Matcha and Coconut Bliss Balls – makes around 15

160 grams soft dates

160 grams raw almonds

50 g desiccated coconut

2 tbsp coconut oil (I used Kiki Health)

2 tsp matcha powder (I used Clearspring)

40g desiccated coconut and 1 tsp of matcha powder for rolling

For the Cranberry, Cashew and Carob Bliss Balls – makes around 15

100 g dried cranberries

90 g soft dates

100 g raw cashews

2 tbsp carob powder (I used Kiki Health)

2 tbsp Coconut oil (I used Kiki Health)

40 g desiccated coconut and 2 tsp of cranberry powder for rolling

Cover the dates/ dates and cranberries in boiling water and leave to soak for 20 minutes.

Meanwhile in a small food processor, or I used a coffee grinder, add the 40 g of desiccated coconut and the matcha/ cranberry powder (for rolling) and blend until you have a fine coloured coconut rolling dust.  Pour into a shallow bowl or plate and set to one side.

To make the bliss balls, start by adding the nuts to a food processor and blend for 30 seconds to chop them up a little.  Drain and add the dates/ dates and cranberries and the other remaining ingredients.

Pulse blend, scraping down the sides regularly, for around 60 seconds until you have a sticky dough.

Roll the dough into small balls, before rolling in the coconut dust you prepared earlier.

Once completed refrigerate for at least 30 minutes.

They will last in the fridge in an airtight container for a couple of weeks.

 

 

 

 

 

 

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