So, bliss balls are a thing right now. Anyone who reads my blog will know that I take great joy in the retro tried-and-true; the less sexy the better (although I’m sure we all agree that Delia looks a total fox on the cover of this 1982 How To Cook). I’m not always so adventurous when it comes to the hottest trend.
But, thing or not, bliss balls are scrumptious. I believe their popularity comes from the fact that they get their lovely moreish-ness from things like dates and cocoa powder, so they provide a delicious little morsel without sending your blood sugar skew-whiff. Personally I just like them because the dates and cocoa make them all dense and fudge without being sickly. And a little delicious morsel? Count me in.
My tried and true Bliss Ball recipe is not my own, but comes to me courtesy of two of my lovely sisters. So please find their excellent recipe below – I promise it’s quick, and the results are superb with your post-lunch cup of tea.
1/2 C dates (I’m assured that raisins and sultanas also work well)
1/4 C almond meal
2T cocoa (be generous!)
1t vanilla essence
1T peanut butter
1T oil (I use olive)
1/4 C dessicated coconut
Boil the kettle. Soak the dates in boiling water for ten minutes. Drain the water, reserving 2T of water.
Place the dates and all the other ingredients into a food processor and blend until smooth.
Test the mixture with your fingers. It should clump nicely without being too sticky – add some of the date water if it’s too dry, or more almond meal if it’s too sloppy.
Wet your fingers and roll tablespoonfuls of the mixture into balls. You can roll them in a little coconut at this stage if you fancy, although I prefer them without. Refrigerate for half an hour to set, and keep them in the fridge.