Five Tasty Bliss Ball Recipes
Put some bounce back into your ball with these five interesting (and delicious) flavours of bliss balls – Coconut Mango Lime, Coconut Cacao Hazelnut, Coconut Ginger Pepita, Salted Caramel Pecan and Sour Cherry Almond…
No more three o’clock-itis or looking longingly in the staff fridge at your organised colleagues’ sumptuous treats. No more guiltily hoofing down a chocolate bar and a pack of crisps to stave off your cravings, only to feel like you’ve scored an own goal for the rest of the afternoon.
Just whip up these 5 different coconut milk powder based bliss balls in no time at all and take your pick each day which flavour meets your innermost desire. Share them with your friends or engage in some freegan bartering and get yourself an invite to dinner with those friends with the pool!
Pecan Salted Caramel Bliss Ball Recipe (makes approx 12)
- 150g ROAR activated pecans
- 150g cashews
- 70g coconut necatar
- 70g coconut milk powder
- 2 large pinches sea salt
Put 130g each activated pecans and cashews (or activated watermelon seeds work well as well) in a blender or food processor and grind as finely as possible. Crush the leftover 20g of the activated pecans into chunky pieces (with the back of a spoon works well) and set aside for rolling the bliss balls in at the end.
Add the coconut nectar and coconut milk powder and salt to the ground nuts and blend until it makes a sticky dough like texture. Form into regular sized balls – using a tablespoon dipped in water works well in terms of sizing (or just roll with your hands).
Roll the balls in the activated pecan pieces and refrigerate to harden the balls. Consume.
Ginger Pepita Bliss Ball Recipe (makes approx 12)
- 180g ROAR activated pumpkin seeds
- 110g crystallised ginger
- 110g coconut milk powder
- 1 tsp turmeric powder
- 1/2 tsp cinnamon powder
- 1/2 tsp allspice powder
- 30g coconut dessicated
- 3 tbsp water
Put activated pepitas in a blender or food processor and grind as finely as possible. Add all the other ingredients (i.e. crystallised ginger, coconut milk powder, all of the spices and water) and blend until it reaches a sticky dough consistency. Add a little more water if required.
Form into regular sized balls – using a tablespoon dipped in water works well in terms of sizing (or just roll with your hands).
Roll the balls in desiccated coconut and refrigerate until firm. Consume.
Mango Lime Bliss Ball Recipe (makes approx 12)
- 130g cashew nuts raw
- 130g mango dried
- 110g coconut milk powder
- 4-5 tbsp lime juice (fresh or can use bottled stuff)
- Zest of 1 lime
- 1 pinch sea salt
- coconut nectar (optional as it depends on how sweet the mango is – some brands are quite sweet as is)
- 30g coconut dessicated
Put activated watermelon seeds in a blender or food processor and grind as finely as possible. Add all the other ingredients (i.e. dried mango, coconut milk powder, lime juice and zest and sea salt) and blend until it reaches a sticky dough consistency. Add a little more lime juice or coconut nectar to taste as the dried mango has varied sweetness and lime juice has varied sourness.
Form into regular sized balls – using a tablespoon dipped in water works well in terms of sizing (or just roll with your hands).
Roll the balls in desiccated coconut and refrigerate until firm. Consume.
Cacao Hazelnut Bliss Ball Recipe (makes approx 12)
- 125g ROAR activated hazelnuts (1 cup)
- 24 pitted Iranian dates
- 50g ROAR cacao powder (1/4 cup)
- 50g coconut milk powder
- 2 tbsp coconut nectar (sub coconut sugar)
- 1/2 cup frozen raspberries
- 1/4 cup water
Soak the dates in the 1/4 cup of water for 30 minutes.
Pulse blend 1 cup activated hazelnuts in a food processor or blender. After a couple of pulses – when they are still quite chunky, remove half the hazelnuts and set aside for rolling the bliss balls in later. Continue to blend the other half until they reach a floury consistency.
To the 1/2 cup of activated hazelnuts add 1/4 cup of the raw cacao powder, add the soaked dates along with their soaking water, 2 tbsp coconut nectar (sub 2 tbsp coconut sugar if you wish), coconut milk powder and blend until combined and smooth. You may need to add a little extra water at this point if you are using a blender to help loosen the mixture.
Add the raspberries tot he blended mixture. blend the mixture until combined. But try leaving them in little chunks for raspberry flavour bursts.
Refrigerate the mixture for about 30 mins to firm up. Then scoop out using a tablespoon and roll in the
Sour Cherry Almond Bliss Ball Recipe (makes approx 12)
- 200g ROAR activated almonds
- 125g sour cherries
- 70g coconut milk powder
- 3 tbsp coconut nectar
- 30g desiccated coconut
Put activated almonds in a blender or food processor and grind as finely as possible. Add all the other ingredients (i.e. sour cherries, coconut milk powder, coconut nectar and sea salt) and blend until it reaches a sticky dough consistency.
Form into regular sized balls – using a tablespoon dipped in water works well in terms of sizing (or just roll with your hands).
Roll the balls in dessicated coconut and refrigerate until firm. Consume.