Ingredients
For the energy bliss balls:
- 10 Medjool dates (200 g), halved and pitted
- 1/4 cup pure maple syrup (4 tablespoons)
- 1/2 tsp. coarse sea salt
- 1/8 tsp. bourbon vanilla powder
- 1/4 cup fine cut rolled oats (25 g)
- 2 tablespoons spelt flour (or coconut flour for gluten-free)
- 100 g ground hazelnuts
- 100 g blanched ground almonds
For the toppings:
- 100 g dark chocolate (organic 85% cacao)
- 75 g ground hazelnuts
Instructions
- Add the pitted dates, maple syrup, salt, vanilla, oats, flour and nuts to a food processor and pulse until the mixture is well combined and starts to form a ball. If it is too sticky then add a tablespoon more oats Or if it seems dry and crumbly, add a little more maple syrup or warm water.
- Form the dough into small balls (4cm) and place in the fridge to chill for 15-20 minutes.
- Meanwhile, melt the chocolate in a double boiler. And place the ground nuts in small bowl.
- Bath the balls one at a time in the chocolate bath to fully coat and then tranfer with a small spoon into the bowl with the ground nuts. Roll in the ground nuts (you can do this by shaking the bowl in a circular motion or sprinkling some of the nuts on top and then rolling with your fingers) and set them on a plate. Transfer back to the fridge to firm up and enjoy. Store in a covered container in the fridge.
Nutrition
Notes
- You can easily ground your own nuts for this bliss ball recipe. Using a food processor, pulse the nuts until they have a sandy consistency.
- The Medjool dates should be soft, plump and juicy. If the dates are dry, then soak them in hot water about 10 minutes, then strain the fruit and discard the water.
- Other topping ideas: melted milk chocolate, cacao, ground coconut, cacao nibs.