Move over every other bliss ball on the planet! You’re no longer needed. These chaps are my new absolute favourites.
Cacao nibs are a rich source of polyphenols and antioxidants, which are believed to be anti-inflammatory. Paired with activated almonds, a great source of fibre and vitamin E, they’re the ultimate snack. If you like a strong citrusy flavour, use two limes instead of one.
70g (3/4 cup) toasted coconut flakes
60g (1/2 cup) cacao nibs
80g (1/2 cup) activated (or roasted) almonds
200g fresh (Medjool) dates, pitted
Grated or peeled zest (avoid excess white pith) and juice of 1 (or 2) limes
2 tsp maca powder or quality protein powder (choose gluten-free/dairy-free if needed)
Place cacao nibs and coconut flakes into a high-powered blender or food processer and blend to a semi-coarse powder (Thermomix: 10 sec/speed 8). Set aside half of the mixture onto a large plate for rolling balls, leave remaining half in processor.
Add almonds and lime zest. Blend to a ground consistency (Thermomix: 8 sec/speed 8).
Add remaining ingredients. Blend for 30-60 sec to a paste (Thermomix: 40 sec/speed 6). Scrape down sides and repeat if needed.
Roll mixture into balls and then roll balls in reserved ground cacao coconut mixture. Store bliss balls in refrigerator.
I try to source organic dates wherever possible so that I know they’re free from pesticide residues. Thankfully they’re now widely available.