Salted Caramel Bliss Balls
Day 1: Sunday. While your baking is in the oven you can whiz up these delicious bliss balls that have been shared with us by Fiona from Food 4 Thought. They are such a yummy (and simple!) snack to have in the fridge or freezer to grab throughout the week.
Fiona is a passionate cook who has worked in the food industry in previous years. She is a recipe developer, food writer and cooking class teacher who has a desire to inspire people to cook. She recognises that many people are time poor and want to learn quick and easy ways to create wonderful food at home. For Fiona, cooking is about bringing people together, having fun, and eating the delicious creations. She has contributed to The Winter Warmers Issue, The Desserts Issue and The Picnic Issue.
Recipe Tester Feedback: "These balls are a nice twist on the regular bliss ball. Sweet and salty." - Naomi
No: Gluten / Dairy / Egg
*Variations: Can be made without Nuts
Total Preparation Time 10 minutes
Can be frozen
- coconut - 30g, unsweetened flaked or shredded, plus extra for rolling
- dates - 200g (approx. 12), pitted, Medjool
- nuts of choice - 150g, raw or activated, tested with half cashews and half pecan (*use sunflower and sesame seeds for a nut free version)
- sea salt - 1/2 tsp, fine
- vanilla - 2 tsp, paste or extract
- Place coconut (30g), dates (200g), nuts (150g), salt (1/2 tsp) and vanilla (2tsp) in bowl. Program 1 minute / Speed 8. Scrape down sides.
- Check that ingredients are well combined, process again if necessary.
- Transfer mixture to a separate bowl and refrigerate to make it easier to roll into balls.
- Once slightly chilled, take a rounded teaspoon / level tablespoon of the mixture and roll into balls. You may wish to roll in coconut, especially if your mixture is sticky.
- Place on lined baking tray and refrigerate until firm (approx 2 hours).
- Store in an airtight container in the fridge until ready to eat.