Blog

Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

BLISS BALLS

I took a tray of bliss balls to my daughter’s baby shower last weekend, hoping a few ladies would like them. None of the women ate a vegan diet, yet many dared to try these cute confectionary balls of goodness and enjoyed the tasting the three flavours offered.

Bliss balls offer vegans a treat that’s raw, filled with protein, fibre and antioxidants from ingredients like nuts, dried fruit and powders like cacao. Truly they’re a guilt-free after dinner treat or mid-afternoon snack. When making bliss balls, it’s ideal to use a food processor. Yet if you’ve only a blender, process the dried fruit first and spoon into a bowl, then process the nuts and also spoon into the same bowl, add the remaining ingredients to the bowl and mix to combine. Although this method takes a wee bit longer, the bliss balls will taste the same. Take care to pack down the dried fruit when measuring ingredients for the recipe.

Health benefits:

·       Nuts can be credited with several health benefits, including lowered cholesterol and heart disease prevention. They’re highly nutritious, containing protein, fat, carbohydrates and fibre, vitamins and minerals.

·       Dried fruit serves an important role in eating a healthy well-balanced diet. Dried fruit contains many vitamins, minerals, electrolytes and other phytonutrients. Because the fruit is dried at low temperatures, and the water removed, the phytonutrients in the fruit become condensed into small, powerful packages.

BLISS BALLS

V, SF, DF, GF

 

APRICOT, GINGER & ROSE BLISS BALLS

Makes approx. 14 small balls

 

1 cup soft dried apricots

1 cup brazil nuts

¼ cup ginger

½ teaspoon cardamom

¼ cup brazil nut butter

1 tablespoon rice malt syrup

1 teaspoon coconut oil, melted

1 teaspoon rose water

2-3 tablespoons frozen strawberry powder, for rolling

½ cup shredded coconut, for rolling

Blend apricots in a food processor until minced, spoon into a bowl, and set aside. Blend brazil nuts until crumbly in texture, add ginger and cardamom and pulse, add wet ingredients and blend until combined. Add apricots and blend again. Spoon mixture into a bowl and roll into balls. Roll half of the balls in coconut and the other half in strawberry powder, place on a plate and chill in fridge before serving. Can be frozen for a few weeks.

 

CHOCOLATE, DATE & PEANUT BUTTER BLISS BALLS

Makes approx. 14 small balls

 

1 cup Medjool dates, pitted

1 cup walnuts

¼ cup cacao powder

1 teaspoon cinnamon

¼ cup peanut butter

1 tablespoon rice malt syrup

1 teaspoon coconut oil, melted

½ cup shredded coconut, for rolling

Blend Medjool dates in a food processor until minced, spoon into a bowl, and set aside. Blend walnuts until crumbly in texture, add cacao powder and cinnamon, and pulse, add wet ingredients and blend until combined. Add Medjool dates and blend again. Spoon mixture into a bowl and roll into balls. Roll the balls in coconut, place on a plate and chill in the fridge before serving. Can be frozen for a few weeks.

 

FIG, ALMOND & ORANGE FLOWER WATER BLISS BALLS

Makes approx. 14 small balls

 

1 cup soft dried figs, remove hard stem

1 cup almonds

¼ cup lucuma powder

¼ cup almond nut butter

1 tablespoon rice malt syrup

1-2 teaspoons coconut oil, melted

3 teaspoons orange flower water

½ cup shredded coconut, for rolling

½ cup black chia

Blend figs in a food processor until minced, spoon into a bowl, and set aside. Blend almonds until crumbly in texture, add lucuma powder and pulse, add wet ingredients and blend until combined. Add figs and blend again. Spoon mixture into a bowl and roll into balls. Roll half of the balls in chia and the other half in shredded coconut, place on a plate and chill in fridge before serving. Can be frozen for a few weeks.

Enjoy!