A good friend gave me a recipe similar to this a few years ago for maca & tahini bliss balls. I just happened to come across in a few weeks ago when I was switching phones and recalled how much I love making bliss balls with a wealth of ingredients in them. Jungle bliss balls is how I describe them. You can use whatever nuts you have on hand for this recipe and if you do not have / like goji berries or cranberries, substitute for something else, such as chia seeds, pepitas, sunflower seeds. Because these bliss balls have nuts as their base, they need to be chopped quite finely (I suggest pulsing them in the food processor first). Also, rolling the balls is a little more challenging (but still fun) as it requires the use of water and a firm hand. Hope you like them as much as me! And if you don't feel like making them, they are in the studio all this week for only $2 each!
INGREDIENTS
- 2 brimming cups finely chopped unsalted nuts (I used a mixture of raw almonds, cashews and shelled pistachios)
- 3 tablespoons coconut oil
- 4 tablespoons water
- 1 cup desiccated coconut, plus 3/4 cup extra, to coat
- 1/2 cup cacao nibs or small dark chocolate buttons
- 1/2 cup tahini
- 1/2 cup goji berries
- 1/4 cup dried cranberries
- 1/2 cup honey
METHOD
1. Combine all the ingredients in a large bowl and stir very well to mix, adding more water at a splash a time if needed. To chop the nuts I like to pulse them in the food processor for just a few seconds.
2. Have a small bowl of tap water handy, a medium plate with the extra desiccated coconut spread out on it and a spare large plate. Dip your hands in the water, then roll one bliss ball at a time, coating with the coconut and then placing on the spare plate. You may need to dip your hands in the water before rolling each bliss ball.
Makes approximately 30 bliss balls, depending on the size you want to make. Store in the fridge for up to two weeks and enjoy!
x Premium Pilates & Fitness
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