You know when you’re craving something sweet but you know if you break open a block of chocolate you’re a gonner? Or is that just me? Ha! Anyway, these healthy choc bliss balls will come to the rescue during your chocolate crisis. They are so full of protein and goodness that one is, honestly, enough.
They are packed with cashews (or any nut you like), pepitas, dates and sultanas – enough to keep you going for a week. Or so. They are sweetened with maple syrup and vanilla extract and rolled in macha powder (or not), so nothing naughty going in there at all.
These are good too: Flaxseed and apricot bliss balls
I quite like the meditative action of rolling these choc bliss balls, though if you don’t agree you can always make this recipe into a slice. It’s a no bake, no fuss, no worries kind of affair. All you really need is a decent food processor. Or any food processor – I’ve had mine for 20 years and it’s still churning out the choc bliss balls. If you have a fancy Thermomix, these will be done in mere moments. In fact, from what I understand, they will probably make themselves AND do the dishes.
Enjoy the little choccy hit!
Choc bliss balls
Makes around 14
Takes 15 minutes
1 tbs cacao powder (can use cocoa powder)
16 pitted dried dates (or 8 medjool)
½ cup sultanas
1 tsp vanilla bean paste (or extract)
¾ cup raw cashews
¼ cup pepitas
¼ cup sunflower seeds
2 tbs maple syrup
¼ cup macha powder (optional)
In a food processor, whizz the cacao, dates, sultanas and vanilla together until mix resembles a paste.
Add the cashews, pepitas and sunflower seeds and blitz until nuts are crushed.
Slowly trickle in the maple syrup until the mixture starts to come away from the sides of the processor.
Roll mixture into 2 cm balls, roll into macha powder if using, and put into airtight container. Keep refrigerated for up to a week.
If taking these to primary school, leave out the cashew nuts and double the quantities of pepitas and sunflower seeds – most primary schools have a nut free policy.
These choc bliss balls can be frozen in a suitable container or bag for up to 1 month.
They last well in an insulated lunchbag until recess, or until lunchtime if a freezer pack is added. Though do be aware of your school’s nut policy.
The macha powder adds a lovely malty flavour to the choc bliss balls. You could also try rolling in crushed nuts or pepitas (just blitz a few extra at the beginning), coconut or cacao mixed withe a little brown sugar.
You can substitute any other nut for the cashews – almonds are standard, but pecans, hazelnuts or pistachios make a delicious change.