Hi lovelies. I just wanted to stop by and give you a quick update + the recipe for these beyond delicious chocolate balls with tahini and a pink berry coating ❤︎
This past week have been a bit crazy (freelance jobs), so I haven’t been able to update the blog as much as I wanted to and it is not going to be much better for the next couple of days as I am actually leaving for Morocco very early tomorrow morning! I have wanted to go there for ages, so I am beyond excited and thankful that I finally get to go! I will already be back on Tuesday though, so I promise the blog won’t be abandoned for long ;) And hopefully I will have some exciting Moroccan tales to share with you guys!
Anyways, back to the chocolate bliss balls! These indulgent dessert balls are so rich in flavor and have the most perfect truffle like texture – I cannot get enough, so yum! Good thing they are so easy to make because they seem to disappear almost as fast as I make them ;)
Find more dessert- and bliss balls right here!
Ingredients – 15 bliss balls:
2 deciliter (equals 0.8 cup) pitted dates, packed
1/2 – 1 tablespoon tahini
2 tablespoons raw cacao powder
1/2 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup
Coating: A mix of blended dried raspberry and coconut – optional
Simply add all ingredients to a food processor and pulse until smooth. Put the mixture in the fridge to allow it to firm up and make it easier to handle. Roll the mixture into 15 little bliss balls and if you’d like you can coat them in a mixture of blended dried raspberry and coconut like I did or keep it simple and roll them in cacao powder. Store them in the fridge or freezer until serving, enjoy!