Last week, I made homemade Almond Milk and my goodness it is good. I have now become slightly obsessed with my nut bag and it is being put to sensational use!
After each batch of almond milk, I end up with almond pulp. Rather than drying it to use as almond meal, I decided to try making some wholesome bliss balls with what I had in the cupboard and these little pink morsels are the delicious result!
I store them in the freezer so they are nice and chewy which is my favourite way to enjoy them. They are the perfect little treat to make over Labour weekend to celebrate the impending arrival of Summer!
Raspberry Choc Bliss Balls – makes ~18
1 cup of almond pulp (or use 1 cup raw almonds but process them into a course crumb first)
1/2 cup raw almonds, roughly chopped
1 cup dried pitted dates, soaked in boiling water for 30 minutes and then drained and squeezed thoroughly
2 Tbspn raw cacao powder or good quality cocoa powder
¼ cup chia seeds
2 Tbspn coconut oil, melted
1-2 Tbspn pure maple syrup or honey - optional for extra sweetness
½ tsp vanilla extract
2 Tbspn Fresh As freeze-dried raspberry powder + extra for coating
1 Tbspn desiccated coconut + extra for coating
Place all of the ingredients into a food processor and process until combined and the mixture will hold together when rolled into a ball. Add a little extra melted coconut oil if the mixture is too dry.
Take tablespoon amounts of the mixture and using clean hands, roll into balls
Mix together the extra coconut and 1-2 Tbspns of extra raspberry powder on a plate to create a fruity coating. Roll each ball in the coating and then place on a clean plate
Repeat with the remaining balls and then store in an air-tight container in the fridge for about one week or the freezer for one to two months