Oh my gosh do I have a surprise for you! These chocolately treats are going to rock your socks off.
Packed full of nutritious raw cashews and cacao, these bliss balls are a real cinch to make – just chuck everything into the food processor, blitz, roll and you’re done. Once chilled, the coconut oil and dates give these little yummies a sweet chewy texture that is pretty much guaranteed to send pesky sugar cravings packing. They taste so chocolately and naughty you would swear they have sugar in them (but they don’t!).
I used this recipe last weekend to create a base for a chocolate mousse slice (recipe for that one to come really soon) and everyone (even my lovely omnivore friends) raved about the base. Big thumbs up.
Who ever thought healthy vegan treats could taste this good?
What goes in:
Makes 15 bliss balls
1 cup of raw, unsalted cashews
¼ cup of raw cacao powder
Dash of sea salt
1 teaspoon of vanilla extract
1 tablespoon of coconut oil
6 medjool dates, with the seeds removed
Add the cashews into a food processor and blitz until chopped into smaller, fine pieces.
Add the remaining ingredients and continue to blitz until the ingredients start to stick together, this can take a minute depending on the power of your food processor.
Finish by slowly adding 2 or 3 teaspoons of water while blitzing to get the mixture to really stick. Be careful not to add too much or the ingredients can become soggy.
Roll into small bite-sized balls and place in the freezer for half an hour to harden.
These will easily store in the fridge for up to two weeks but I betcha they won’t last that long.
If you liked this recipe, you might also like to try these guys – our chocolate fruit and nut bliss balls.