Raw Chocolate Covered Bliss Balls
Marzipan and heavenly goodness. That's what came to my mind when I took the first bite. They also tasted a bit like bounty the chocolate bar (don't quote me on this, it's been a really long time since the last time I had a bounty). Ah, I want to go back to the kitchen and treat myself to one while I write this, but I don't believe in multitasking, so probably when I'm done.
The recipe was inspired by the Hippie Lane App, but I tweaked it a lot. I reduced the sweetness, soaked the nuts before processing them. Added walnuts because they're great in recipes and I don't eat them enough. I also used a lot less oil than she used in her recipe and still had some chocolate sauce left after covering all of the bliss balls.
The main reason I soaked the nuts it's because soaking raw nuts makes it easier for our bodies to digest them and absorb all the good nutrients. Oh and it's also easier for my food processor. Win-win.
Makes about 16 balls
- 12-15 pitted dates about 160 grams
- 1 cup soaked cashews
- 1/2 cup soaked almonds
- 1/2 soaked walnuts
- pure almond extract
- pinch of sea salt
- 3/4 cup raw cocoa powder
- 1/4 cup organic virgin coconut oil
- pure vanilla extract
- Optional sweetener of choice, maple syrup or agave would work best
- Soak the nuts for 4-8
- In a food processor (it doesn't have to be a fancy one, I used a pretty old one and it worked just fine, thanks to the soaked nuts) add all the ingredients for the balls and process.
- Depending on you food processor you might need to stop it and move the dough around with a spoon.
- Form into balls then place them in the freezer while you make the sauce (the longer they stay in the freezer the easier it will be to coat them with chocolate.
- For the sauce just whip the chocolate and coconut oil, and sweetener if using one.
- Use a spoon to dip the balls in the chocolate sauce and feel free to cover as much as you want to to double coat them!
- Keep in the fridge in an airtight container