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Janelle Carss

Cacao Bliss Balls

These rich and chocolatey Cacao Bliss Balls are packed with energy, natural sweetness and tons of superfoods!
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Prep Time 30 minutes
Servings: 21 bliss balls
Course: Dessert, Snack
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cup (230g) pitted dates
  • ⅓ cup water (reserved from soaking dates)
  • ½ cup (77g) raw hazelnuts
  • 1 cup (94g) rolled oats, gluten-free if needed
  • ¼ cup (23g) Cacao Bliss Superfood Elixir Blend, or raw cacao powder (plus extra for rolling)
  • ⅔ cup (60g) desiccated or unsweetened shredded coconut* (see note)
  • 1 tsp vanilla extract
  • ⅓ cup extra shredded coconut for rolling (or coconut flour)

Equipment

  • 1 Food processor

Method
 

  1. Preheat oven to 350F. Transfer hazelnuts to baking sheet and roast for 8 minutes. Meanwhile, in a small bowl, soak the dates in the boiling water for 15 minutes. Drain, reserving ⅓ of the water.
  2. Using a food processor, blitz the roasted hazelnuts, rolled oats, cacao bliss and ⅔ cup unsweetened shredded coconut until they are breadcrumb-like.
  3. Add soaked dates, vanilla extract, and ⅓ cup of the reserved date water. Blitz again until dates are finely chopped and mixture comes together.
  4. Measure out some extra coconut and Cacao Bliss for rolling into 2 small bowls. Using a cookie dough scoop, scoop out bliss ball mixture into 1 tbsp sized portions and roll into balls, and then roll in the extra coconut.
  5. Transfer bliss balls to a sealable container and refrigerate for up to 7 days. Best enjoyed chilled!

Notes

Coconut: If you don't have desiccated coconut, just blitz unsweetened shredded coconut in a food processor until it's a finer texture like breadcrumbs. Then proceed to use it in the recipe.