This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place nuts in the bowl of a food processor. Pulse to grind, then add the dates, apricots, flax seeds, cinnamon and cocoa and process until the mixture sticks together and forms a thick, textured paste.
2.Scrape mixture from the processer into a bowl. Shape into 20 walnut-sized balls and place on a tray lined with baking paper. Chill for 1 hour or until firm.
3.Roll the bliss balls in coconut, to coat.
Experiment with taste and textures by rolling bliss balls in cocoa powder, chopped nuts or seeds – such as sesame or chia. For a pretty finish use a mixture of thread and desiccated coconut, or lightly toast the coconut for a nutty flavour and a light golden colour. Stored in an airtight container in the fridge; the bliss balls will keep for up to 10 days. PER SERVE Energy 137kcal, 576kj • Protein 3g • Total Fat 9g • Saturated Fat 1.8g • Carbohydrate 9.5g • Fibre 3g • Sodium 6.2mg
Note
