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Vegan Christmas bliss ball recipe
Prep Time
15
minutes
mins
fridge
15
minutes
mins
Course:
Dessert
Servings:
16
balls
STUFF YOU NEED
1 1/2
cups
desiccated coconut
and extra for rolling in
1
cup
almonds
1/2
cup
dried apricots
3
tbs
raisins
1
tbs
dried cranberries
1
tbs.
nut butter
1
tbs
rice malt syrup
optional
1
tsp
100% vanilla extract
1
tsp
cinnamon
pinch
salt
For the chocolate
100
g
cacao butter
1/2
cup
raw cacao powder
1/4
cup
rice malt syrup
1
tsp
100% vanilla extract
NOW WHAT
In a blender or food processor add all the bliss ball ingredients and whiz until well combined. It will be a sticky mixture.
Use a tablespoon to measure and roll the bliss balls, it will make about 16-20. Place them in a container and into the fridge for now.
Now for the delish choccy!
In a double boiler add the cacao butter, rice malt syrup and vanilla. Whisk slowly until melted together.
Add the raw cacao powder and keep whisking until the choccy mix is nice and smooth.
Dip all the balls into the chocolate, sprinkle with extra desiccated coconut.
Place the balls on a plate once decorated and back into the fridge until ready to enjoy.
MERRYMAKER TIP
Feel free to skip the chocolate step! Simply roll in coconut. Way quicker and easier... still delish!