Chef Ray: Bliss Balls
These are a great wee post (or pre) training snack or simply something to add in for your work (or school) lunch.
From: Dixon, Jeremy (2012) The Revive Cafe Cookbook 2
Makes 12 balls
- ½ cup dried dates
- ½ cup dried apricots
- ½ cup cashew nuts
- ½ cup almonds
- 3 tablespoons carob powder
- ½ cup water (or less)
- ½ cup shredded coconut
- Soak fruit in boiling water for around 5 minutes. This is not essential, but will soften the fruit and help your food processor last longer.
- Put fruit, nuts, carob and half the water into a food processor and blend until you have a consistent paste.
- Add water as needed so you get the balance between a mix that will blend and one that is not too soft.
- Pour coconut on a plate.
- Spoon out ¼ cup and divide into two so you have eight cup size balls. Roll each into circular balls in your hands and put in the coconut. It is best to do all the rolling together while your hands are sticky.
- Wash and dry your hands and mix carefully in the coconut.
- They will harden up a little when you refrigerate them.
Blending fruits and nuts can put extra stress on your food processor so if you do double the mixture blend in two separate batches.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
Get more great recipes like this from the Revive Cookbook 2:
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If you enjoyed this recipe here is one I published a year ago: