Karpalo-acerola bliss ballsit
Last week I took over the PUR bar in PUR Kauppa’s Kamppi store. Everything I made was raw, gluten free and avoided white sugar. It was great to meet some new faces and thanks to my friends and supporters who turned up too. My recipes were based around Kiki Health’s amazing product range and we were also lucky enough to be sponsored by Foodin, (which meant nearly everything I used was also organic). I have already posted the recipes for my Matcha, Coconut and Macadamia Raw Brownies, Raw Pad Thai Style Salad, Sugarfree Carob Chocolate Bark and Baobab Bircher Muesli with Balsamic Roasted Cherries, so thought I would complete the set and post the recipe for my bliss balls. I am a huge fan of acerola as it is packed full of vitamin C and is easy to add to smoothies, juices etc and adds a nice tangy sourness. I paired it with raw cacao, cranberry and cacao nibs to give it a rich, chocolatey taste with a tangy hit. If you like these you might also want to check out my Bliss Balls ( Matcha – Coconut and Cranberry – Cashew – Carob ).
Cranberry and Acerola Bliss Balls (makes 10 -15, depending on size)
200 g Foodin organic Medjool dates, stoned
120 g Foodin organic almond flour
50 g Foodin organic desiccated coconut
80 g Foodin organic dried cranberries
3 tbsp Foodin organic cacao nibs
3 tbsp Foodin organic cacao powder
5 tbsp Foodin organic desiccated coconut
2 tsp organic cranberry powder
Add all the ingredients to a food processor and pulse, until they come together into a dough. If your dates are a little dry, you may need to add a couple of teaspoons of water to help the mix come together.
To make the decoration, either simply mix the 5 tbsp of coconut with the cranberry powder, or alternatively use a bladed coffee grinder and pulse the coconut into a powder, before mixing the cranberry through.
Form the date mix into balls and roll in the coconut/ cranberry mix.
Refrigerate for an hour before serving.
Bliss balls freeze well and will keep for a week or so in a fridge.