INGREDIENTS:

• 1 cup dried dates

• A bowl of warm water

• 1 cup cashews

• 1 ¼ cup coconut flakes

• ¼ cup cacao powder 

• 1 teaspoon cinnamon 

• 1 teaspoon vanilla bean 

• A pinch of salt

• ¼ cup coconut cream

• Zest of 2 oranges

• 1 block chocolate

METHOD:

1. Place dates in a bowl of warm water, allow to sit for 10 minutes to soften. 

2. In food processor add cashews, 1 cup coconut flakes, cacao powder, cinnamon, vanilla bean and a pinch of salt. Blitz to combine and make a ‘meal’, a fine-ish flour. 

3. Scoop dates out of bowl and add to food processor along with coconut cream and orange zest. Blitz to combine, mixture will be quite wet, this creates a fudgey consistency. 

4. Line a plate with baking paper, with wet hands scoop mixture into tablespoon sized balls. Place on plate, continue with remaining mixture. Place into freezer to chill and set for 30 minutes.

5. Use a double boiler to gently melt chocolate. 

6. Zest the other orange into a small bowl and arrange remaining ¼ cup coconut flakes into a separate bowl.

7. Remove balls from freezer and use a skewer or 2 forks to dip each ball into melted chocolate. Place ball back onto plate, continue to dip all balls. 

8. If you have leftover chocolate, you can drizzle the remaining chocolate over the top of the balls, or coat them again. 

9. Sprinkle chocolate coated bliss balls with orange zest and coconut flakes. 

N.B. These can be stored in the fridge for up to 1 week! 

Makes: 15 bliss balls

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.