GINGERBREAD BLISS BALLS


Bite-sized, delicious (and easy) versions of a classic Christmas cookie! 
   
Ingredients for GINGERBREAD BLISS BALLS

Yield: around 600g
Yield: around 1.2kg
Cashews, Unsalted
125g
250g
Dried Dates, Pitted
250g
500g
Water
80g
160g
Butter
1 tablespoon
2 tablespoons
Almond Meal
125g
250g
Ginger, Ground
1 1/2 teaspoons
3 teaspoons
Cinnamon, Ground
1/2 teaspoon
1 teaspoon
Cloves, Ground
Pinch
Pinch
Plus, for rolling (optional): black chia seeds, dried apricots,
flaked almonds, goji berries, pepitas or sesame seeds.
   
METHOD:
1. Chop cashews finely. 
2. Blend the dates and water together in a food processor (or blender) to make a smooth paste. Check for date seeds (remove if found).
3. Melt butter.
4. Place chopped nuts, date paste, melted butter, almond meal and spices into a large mixing bowl (or food processor).
4. Mix well by hand (or process for a minute or so to your liking in the food processor).
5. Roll into balls by hand – use scales for large batches (i.e. 25g per ball).
6. Cover in chia seeds, sesame seeds or diced dried apricots/flaked almonds/goji berries/pepitas, flaked almonds, (optional).
7. Place bliss balls into an airtight container (or ziploc bag) and place into the refrigerator to set for 1 hour.
8. Store bliss balls in the refrigerator and consume within 3 weeks or so, or place into the freezer in an airtight container/bag for longer storage (several months).
  
NOTES:
o We used unsalted, raw cashews but you can use salted/unsalted, raw or roasted.
o Taste the mixture and add double ginger if you like!
o You can use coconut oil instead of butter, if you prefer.
o 600g makes 12 x Large (50g) or 24 x Medium (25g) or 60 x Mini Bliss Balls (10g) 
o 1.2kg makes 24 x Large (50g) or 48 x Medium (25g) or 120 x Mini Bliss Balls (10g)
   
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: www.foodpreserving.org 
  
  

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