Bliss balls

Hi guys! I made these raw balls last week and as promised, here are the recipes. I was feeling creative when I started making the first recipe and they turned in to four different flavours. The pistachio truffles I have made before and have already posted the recipe, but here I give you three new flavours. The recipe are all similar but, the balls themselves actually taste very different.

Dark chocolate and pistachio balls

Firstly, you will need to place 3/4 of a cup of unsalted pistachios (unshelled) in a food processor (blender) until they are completely broken down- so they look like dust. Place them in a bowl and mix with 1/4 of a cup of organic agave. One combined, start adding 1/2 cup of ground almonds. You should then start to mould these into balls. You can use wet hands if you feel the mix is a little dry. Once you have rolled the mixture into separate balls, place them on baking paper on a plate in the fridge. Then melt 50g of 90% dark chocolate. After the balls have been refrigerated for about half an hour, dip half of each ball in the dark chocolate, so you have one side covered (as shown in the pictures). Leave in the fridge to set for 1-2 hours and enjoy!

Coconut, almond and vanilla bliss balls

With these I used the same method as above, just with different ingredients. You will need: 1 cup of ground almonds, 1/4 cup of coconut flour, 1 teaspoon of vanilla paste and 1/4 cup of agave. You will need about 1/4 cup of desiccated coconut for rolling the balls in. So mix all these ingredients in a bowl, and again use wet hands to mould them into shape. Then roll the raw balls in the desiccated coconut and leave to set in the fridge for 1-2 hours.

Dark chocolate bliss balls

These balls are exactly the same as the ones above (coconut, almond and vanilla) however, once made, cover the balls in melted 90% dark chocolate. Then immediately roll in the desiccated coconut and leave to set of 1-2 hours.

These raw balls are the perfect energy snack to keep in the fridge (for up to 5 days). They’re made with plant-based ingredients, suitable for vegans, and are great for sharing with friends and family!

Enjoy!

SHK x

Raspberry coconut balls

Who doesn’t like treats like this?! They are easy and simple to make, there’s no baking involved and if you get the right recipe- they are sooo deliciously nutritious! I like using this phrase as this is what I try to promote through my recipes- foods we can eat that satisfy us, taste amazing, and we don’t have to feel guilty about it! It is so important that we do not deprive ourselves of ‘sweet treats’. But how great is it when we find a naturally ‘sweet treat’ that can provide us with some nourishing goodness?!

These raw raspberry balls taste like an absolute dream! I took my raspberry almond balls recipe and altered it slightly to create an intense coconut flavour rolled in with fresh raspberries for a naturally added fruity flavour. I made these raw snacks with organic coconut flour, which is great for boosting your fibre intake as well as providing rich amounts of trace minerals. I also used coconut oil, which is a great plant-based ingredient to have in your kitchen- you can read about the health benefits of this on my nutrition page blog post here.

Ingredients (makes 12 balls)

  • 3/4 of a cup of coconut flour
  • 1/2 cup of desiccated coconut
  • 3 tablespoons of coconut oil
  • 1 tablespoon of coconut milk (unsweetened)
  • 1 teaspoon of vanilla essence
  • 12 fresh raspberries- mashed (or 1 tablespoon of raspberry jam)

Method

  • In a bowl, mix together the coconut flour, desiccated coconut and the unsweetened milk.
  • Add in the vanilla essence and oil.
  • Add the freshly mashed raspberries (or jam) until you reach a doughy paste-like consistency.
  • Roll the mixture into 12 evenly sized balls and place in the fridge on baking paper for an hour.
  • Enjoy these raw balls chilled! (They will last in the fridge for 4-5 days).