I had to leave you a little something for the weekend in the form of these Intensely Chocolatey Bliss Balls. They are quite literally to-die-for … so much so, my friend insisted I put them away after scoffing several at lunch but not before enthusing about their intensely chocolatey greatness.They would (and could) be entirely ‘raw’ apart from one small detail, which is that I only had cocoa powder in the cupboard(gah!) – oh, and not forgetting the oat/extract issue… in other words make sure they are authentically raw. Or not. Up to you. Anywho, feel free to do the necessary swaps yourself for an uber decadent raw treat that will have you bouncing off the walls with a cocoa (or cacao) induced grin on your face. No better way to start the weekend.
what you’ll need
1 cup rolled oats
4 medjool dates, pitted
1 heaped tbsp cocoa or cacao powder
1 scant tbsp maca powder
1 tsp vanilla extract
1 tbsp coconut oil
for the chocolate coating
1/2 cup coconut, melted
2/3 cup cocoa or cacao powder
1 tbsp agave
what you’ll do
place all the bliss balls ingredients into a small processor and blitz until it forms a rubble-like consistency. this mixture is drier than most bliss balls but will hold together when pressed firmly.
take a teaspoon-sized amount and roll tightly into ten or so neat little balls.
whisk the cocoa powder into the melted coconut oil along with the agave nectar or any other vegan sweetener. roll each ball twice in the mixture – I do them all once and then repeat… that way you get a nice coating. place carefully on a line tray or plate and sprinkle over a little seasalt – optional but is divine.
refrigerate for several hours until completely firm. store in fridge.