Raw Chocolate Bliss Balls

We would love to see how these Bliss Balls turn out in your kitchen. Send us your delicious photos at info[at]highlineonline.ca  – Highline

Photo courtesy Mystee Maisonet.

Cocoa in its raw form has been named one of the top ten nutrient-dense foods on the planet. Most natural foods stores carry the raw ingredients to make your own raw chocolate. If you’re in a pinch, good quality dark chocolate can also be melted and used to coat these truffles.

Ingredients

15 pitted fresh dates

3 Tbsp of raw cacao (cocoa) powder

1 cup raw organic almonds

2 tsp. pure vanilla extract

1/3 cup of organic unsweetened shredded coconut

1 recipe of raw chocolate or 100 g. of good quality commercial organic dark chocolate

Directions

Photo courtesy Mystee Maisonet.

In a food processor fitted with a metal blade, grind the raw almonds to a fine powder. Add the dates, cacao, vanilla and coconut and process for about 2 minutes. Depending on the freshness of the dates, you may have to add a tablespoon or two of water with the motor running until the mixture begins to form a big sticky ball. Roll into 1-inch balls.

Place the balls in a sealed container in the freezer for about 1 hour before coating in chocolate. Freezing the balls first encourages the chocolate to set faster. This is essential if you are coating them with raw chocolate otherwise you end up with a puddle of chocolate at the bottom of each truffle.

To make the raw chocolate

1/2 cup raw cacao butter, slivered

1/2 cup raw cacao powder

1/4 cup agave syrup or raw honey

coconut sugar, cinnamon, or raw cacao nibs to decorate if desired

To melt the cacao butter, fill a fairly large bowl about 1/4 full with boiled water. Place a smaller stainless steel bowl in the hot water and then place the slivered cacao butter in the smaller metal bowl. Whisk gently until melted. Whisk in the cacao powder and the sweetener until very well combined. A few at a time, roll the frozen balls in the warm melted chocolate and then place on a parchment lined cookie sheet. Decorate with a sprinkle of coconut sugar, cinnamon, or raw cacao nibs if desired before the chocolate sets. Store in the freezer until ready to serve.

Mystee Maisonet

Mystee Maisonet

Whenever possible, Mystee embraces the outdoors. In her native Banff she’s often spotted with husband Rick and two grown sons enjoying her favorite sports of hiking, skiing, cycling and supping. Her love of yoga and passion for cooking are the things that bring her indoors with a smile. In summer months, Mystee can be found at the Banff Farmer’s Market keeping Banffites cool with her “Om Cooking” gourmet popsicles.

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Comments

  1. I just made another batch of these – they are so good and actually really easy to make! I’m curious to try them with some different ingredients. One tip is to make sure that if you are going to top the balls off with coconut to do it just after you have dipped them. The chocolate freezes quickly to the ball and if you don’t do it right away they won’t stick.