I finally have a new recipe to share with you! You probably would have noticed that I haven’t posted many new recipes this year. The reason being is that I have been working part time since the beginning of the year, helping out the fast growing business that my husband works for. Then on top of this, Caelan’s football and gym training schedules have also increased over the same period. So I’m doing my best to get into the kitchen when I can and work on new recipes, but this has been rather challenging. At the beginning of the year, I was initially getting myself extremely stressed out and anxious about not being able to create or post new recipes as regularly as I have in the past. I absolutely love being in the kitchen developing new recipes, so it’s been a real struggle for me to accept the fact that I just don’t have the same amount of free time to do this like I used to. Although, I do have a few recipes in varying stages of development, which I hope to share with you in the future.
One of our favourite go-to snacks are bliss balls. They make the perfect healthy refined sugar free snack for when you’re on the go, or when you fancy something a little sweet. Not only are they healthy, but they’re also packed full of protein too, which is just what growing boys need. If you’ve been following me for a while, you’ll know that our youngest son Caelan, has a pretty hectic football (soccer) and gym training schedules. So whatever snack he chooses to eat, needs to give him long lasting energy. However, it can’t sit too heavy in his stomach. So these are perfect for his pre-training snack along with a smoothie.
These bliss balls are quick and easy to make. I’ve enhanced the caramel flavour by using a combination of Medjool dates and Lucuma powder. Lucuma is an exotic Peruvian fruit, which is pronounced loo-koo-ma. It’s a naturally sweet powder with a low Glycemic Index, which is rich in antioxidants and B vitamins. The almond meal also lends to give the bliss balls a wonderful soft and fudgy texture.
All cup measurements are firmly packed.
Makes approx. 23 Bliss Balls
72g (2.5 ounces or ½ cup) macadamia nuts
68g (2.4 ounces or ½ cup) raw cashew nuts
120g (4.2 ounces or approx. 9 medium sized) Medjool dates
56g (2.0 ounces or ½ cup) almond meal/flour
48g (1.7 ounces or ½ cup) desiccated coconut (I use this brand)
2 teaspoons (10ml) Lucuma powder (I use this brand)
¼ teaspoon (1.25ml) salt
1 tablespoon (15ml) coconut oil, melted
1 tablespoon (15ml) pure maple syrup
1 tablespoon (15ml) cashew butter (I use this brand)
2 teaspoons (10ml) pure vanilla extract
33g (1.2 ounces or ⅓ cup) desiccated coconut, for rolling the bliss balls
Line a tray with baking paper or parchment, then set aside.
In a food process, add the macadamia and cashew nuts, then process until they’re broken down to a rough meal.
Next, add the dates, almond meal, desiccated coconut, Lucuma powder and salt, before processing until everything is well combined.
Now add the wet ingredients and process again until it is well combined, so that the mixture has a thick paste like consistency.
Take 20g or 0.7 ounces, which is a firmly packed and slightly heaped tablespoon of the mixture, and roll it in to a ball. Then place each one on to the prepared tray as you go. Once they’re all rolled out, toss each bliss ball through the coconut until it’s completely covered, applying gentle pressure to help the coconut stick. Then place each bliss ball back on to the tray.
Once all the balls have been rolled in the coconut, place the tray in the refrigerator for a couple of hours, to allow them to firm up.
Store in an airtight container in the refrigerator or freezer.