Victoria's chocolate bliss balls
@victoria.on.ww brings us these bite–sized treats – the perfect way to satisfy sweet cravings without using up too much of your daily Budget.
85 g, (see tip)
Rolled oats, dry
½ cup(s), (45g)
Shredded or desiccated coconut
¼ cup(s), (desiccated), (20g)
9 individual, pitted
Vanilla bean extract, alcohol free
- Process almonds, oats and coconut in a food processor until finely chopped. Add dates, cocoa, vanilla and 1 teaspoon water. Process until well combined and mixture starts to form clumps. Add an extra 1 teaspoon water if mixture looks dry.
- Using damp hands, roll 1 heaped teaspoon of mixture into a ball. Place on a plate. Repeat with remaining mixture to make 20 balls in total. Cover and refrigerate for 1 hour or until firm before serving.
COOK'S TIP: You can use either natural almonds or blanched almonds in this recipe. TO REFRIGERATE: Store bliss balls in a reusable container for up to 1 month. TO FREEZE: Store bliss balls as above for up to 4 months. Thaw at room temperature.