Short on time during the week? Make these sweet treats in advance on the weekend, for a quick snack on the go. Simply store in an air-tight container in fridge or freezer.
Makes 14 bliss balls
Ingredients
1 cup raw cashew nuts
¼ cup desiccated coconut
Pinch of salt
5 pitted medjool dates (or 120g soaked, pitted dates)
1 tablespoon tahini paste
1 tablespoon maple syrup
¼ teaspoon vanilla paste or extract
1 tablespoon water (if using soaked dates, omit water)
To coat
3–4 tablespoons desiccated coconut or coconut thread
Method
1. Combine cashew nuts, coconut and salt in a food processor and blend for 30–60 seconds, until broken down and mixture resembles a crumb.
2. If using soaked dates, squeeze to remove any excess liquid. Add all remaining ingredients to food processor and blend for a further 1–2 minutes, until combined and mixture is sticky.
3. Using a tablespoon measure and wet hands, roll mixture into balls. Using clean hands, roll balls in coconut to coat.
4. Place balls in fridge to set. Store balls in fridge or freezer.
Nutritional Info (per bliss ball)
Energy (kJ): 502
Energy (Cal): 120
Carbohydrate (g): 8.8
Protein (g): 2.6
Fat (g): 7.9
Saturated Fat (g): 2.7
Sugars (g): 7.3
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