Anna's salted caramel and coconut bliss balls
Fresh dates and a hint of maple syrup gives these bliss balls an irresistible caramel flavour which marries perfectly with the oats and coconut for a satisfying sweet treat. Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken
200 g, pitted and chopped
Rolled oats, dry
Shredded or desiccated coconut
35 g, (¼ cup (20g) for dough, plus 2 tbs extra for rolling)
½ tsp, (sea salt)
- Add dates to a food processor and pulse twice, 3 seconds at a time to break down dates. Add oats, maple syrup, coconut and salt and process until a soft dough forms.
- Place extra coconut on a plate. Roll 3 level teaspoons (16g) of the mixture into a ball. Repeat to make 20 balls. Roll balls in coconut to coat and place in a reusable container in a single layer. Refrigerate for 2 hours or until firm before serving.
TO REFRIGERATE: Store bliss balls in a reusable container for up to 2 weeks. TO FREEZE: Store bliss balls, as above, for up to 3 months. Thaw at room temperature to serve.