- 1 cup desiccated coconut
- 3 tbsp chia seeds
- 2 tbsp coconut oil
- 2 tbsp coconut butter
- 1 tbsp almond butter
- 1 cup frozen raspberries
- 2 tbsp maple syrup
- 1/2 cup dates***
- 1 tbsp acai powder
- 4 tbsp warm water
- 80g Loving Earth Coconut Mylk Dark Chocolate (raw, organic)
- 1 tbsp coconut oil
- 2 tbsp coconut yogurt
1/ In a food processor, blend together desiccated coconut, chia seeds, and acai powder for about 1 minute. Transfer to a seperate bowl.
2/ Taking your food processor again, blend dates***, coconut oil, coconut butter, almond butter, raspberries and maple syrup until smooth and combined.
*** You can either use fresh dates (pitted), or you can soak dried dates in hot water for 5-10 mins.
3/ Add the dry and wet mixtures together into the food processor and blend. Whilst blending, add in the 4 tablespoons of warm water to help the mixture combine.
4/ Once mixture is well combined, start rolling it into balls immediately (whilst mixture is still firm). Take 1 tablespoon of mixture and roll it into a ball shape with the palms of your hands. This should create 15 or so balls. Place them onto a lined baking tray or straight into an air tight container. Place into the freezer for 1 hour
5/ After the hour is up, you can start to make your chocolate coating. Place all of the loving earth chocolate into a double boiler and continuously stir until melted. Take of the heat once melted. When melted, this chocolate is quite thick so you will need to add in a tablespoon of coconut oil and stir that into it. This will thin the mixture and make it easier to work with. You can either completely cover the bliss balls in chocolate, or you can drizzle the chocolate over.
6/ Now, take the coconut yogurt and place it into a snap lock bag. Cut a thin hole at one of the corners and then start piping out any design preferred onto the bliss balls. Once you have finished, place them into an airtight container and store in the fridge!
If you would like to purchase the chocolate that was used in this recipe, here is a link!