One of the amazing things about eating a more plant-based diet is the way in which ingredients such as nuts, seeds and dried fruit can be transformed into sweet treats when prepared in unusual ways.
I love the challenge of remaking quintessential Kiwi treats with a plant-based twist, and this recipe is an example of how effective this can be.
Cacao powder is a less refined form of cocoa and, like organic cornflakes and coconut oil, can be found in health food shops and some supermarkets.
(Substitute cacao with cocoa powder if preferred.)
Flaxseed is usually bought whole, but can be ground in a coffee grinder, mini-blender or mortar and pestle.
If you grind more than you need for this recipe, keep the remainder in an airtight container in the fridge as it can turn rancid quickly.
- Nicola Brown
Bliss balls
½ cup walnuts
½ cup almonds
1 cup dried dates, chopped
1 orange, juiced
1 cup shredded coconut
½ cup cacao powder
2 Tbsp flaxseed, ground
½ tsp vanilla extract
½ cup organic cornflakes
Icing and garnish (optional)
¼ cup coconut oil
2 Tbsp pure maple syrup
1 Tbsp cashew butter
⅓ cup cacao powder
20-30 extra walnut halves (to garnish)
Method
Soak the nuts in cold water overnight; drain and rinse well, discarding soaking water. Soak the dates in the orange juice for at least four hours; drain and set liquid aside.
Pulse nuts and coconut in a food processor and grind into a coarse powder. Add dates, cacao powder, flaxseed and vanilla. Process until mixture resembles fine biscuit crumbs and holds together when pressed. Gradually add some of the reserved orange juice if needed to hold mixture together. Add cornflakes and pulse briefly. Transfer to a bowl and allow to rest in fridge for at least 10 minutes.
Remove mixture from fridge and, using wet hands, roll into truffle-sized balls. Return to fridge to set. They can be eaten as is, or add optional icing and garnish.
Icing and garnish (optional)
Melt coconut oil, maple syrup and cashew butter together in a bowl over hot water. Add cacao powder and mix well with a whisk or stick blender. Remove bliss balls from fridge and dip the top of each ball into icing mixture. (If icing is too liquid, allow it to sit for a few minutes first, it will begin to thicken). Garnish each bliss ball with a walnut half.
Need to know
Makes: 20-30
Make time: 45 minutes
Storage: Keep in fridge or freezer.
• Tip: Excess icing mixture can be made into chocolates. Combine with dried fruit and chopped nuts, place in spoonfuls in mini silicone moulds or paper cupcake liners, and refrigerate until set.
