These sensationally delicious, healthy and fresh jaffa-inspired bliss balls are so simple to whip up for the whole family to enjoy. They are low in sodium and saturated fat and high in flavour!
This recipe is extremely adjustable based on what you have in your cupboard, such as what flour you have on hand, what nuts you’d like to include or if you have cacao or choc chips in your cupboard! There are plenty of choices.
Check out the fabulous recipe here:
- 10 medjool dates each date pitted and cut into 6 or 8 pieces depending on size
- finely grated zest and juice of one orange
- a scant pinch bicarbonate of soda
- 1 tablespoon unsweetened cacao powder or substitute cocoa
- 1 teaspoon pure vanilla extract
- 1/2 cup nuts of choice – hazelnuts roasted with skins rubbed off or peanuts are great, coarsely chopped
- 2 tablespoons almond meal
- 1/4 cup choc chips or cacao nibs
Place cut dates in a small heatproof bowl with the juice and finely grated zest of one orange. Add a scant pinch of bicarbonate of soda and soak for 15-20 minutes to soften (you can place the bowl into the microwave and heat through on low for a minute to hasten the process).
Transfer softened date mixture into the bowl of a small food processor. Add cacao powder and vanilla extract. Pulse until combined. The mixture will clump together and be soft and a little sticky.
Add coarsely chopped nuts and almond meal. Pulse once or twice more to combine all ingredients. Stir through choc chips/cacao nibs.
Optional: roll bliss balls in your choice of topping for example coconut, crushed nuts or toasted sesame seeds. Remember to include any extras in your calorie count.
Take level tablespoons of the mixture and roll into balls between moistened palms. Store in an airtight container in the refrigerator. Makes 16 bliss balls.
Join Victoria from SuperFastDiet and recreate this delicious recipe here.
Nutritional information (per serve – 1 ball)
Calories: 89 Cal (or 372 kJ) Fat: 4 g Saturated fat: 0.7g Protein: 1.4g Carbohydrate: 11.2g Sugars: 10.5g Fibre: 2.2g Sodium: 11mg
This recipe is from the SuperFastDiet recipe library.