These are the go to chocolate fix in our house. They are miss Ellie’s absolutely favourite and she usually pinches a couple of balls worth of mix from the machine before I even get to roll them!
Quick and easy to whip up and they are actually a satisfying choc fix that won’t lead to a sugar crash later down the track!
- 200g natural almonds OR roasted sunflower seeds
- 50g pepitas
- 30g cocoa powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 12 medjool dates, pitted
- Mixed spice coconut sugar for dusting (optional).
Place almonds, seeds, cocoa and cinnamon in the food processor and process until fine and crumbly. (Speed 10, 12 secs)
Add dates and vanilla beans through chute at the top whilst processing and continue until well combined. (Use speed 4 whilst adding the dates then increase slowly up to speed 7 for 15 secs)
The ‘wetness’ of the mixture hugely depends on the moisture content and size of the dates you use, so test the mixture – when squeezed together it should easily form into a ball. Mine was slightly too dry so I needed an addition of 1 tbsp water and another quick blitz.
Form the mixture into small balls and then roll in a covering if you desire. We mostly leave these plain, but occasionally we make up a mix of coconut sugar and mixed spice (about a 5:1 ratio) and sprinkle it over.
Makes about 20. Store in an airtight container in the fridge. They can keep for 2 weeks … not likely in my house 😀
For a Christmassy flavoured bliss ball: Remove 1 date and replace it with a small handful of dried cranberries. Replace the vanilla with the finely grated zest of half an orange and replace the cinnamon with 1/3 tsp of ground cloves.