Deliciously easy to make, these choc coconut date balls are a favourite nut-free
school snack for my children and taste just like a lamington!
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Ingredients for LAMINGTON BLISS BALLS
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Yield: around 500g (18oz) |
Yield: around 1kg (36oz) |
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Dried Dates,
Pitted
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250g (8oz) |
500g (16oz) |
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Water
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110g (4oz) |
220g (8oz) |
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Desiccated
Coconut
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140g (5oz) |
280g (10oz) |
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Cocoa
Powder
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1 tablespoon |
2 tablespoons |
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Coconut
Oil
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1 tablespoon |
2 tablespoons |
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Vanilla
Extract (Optional)
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1 teaspoon |
2 teaspoons |
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Plus extra desiccated coconut, for rolling (optional).
Plus fresh raspberries (optional) – add 1 to the
middle of each bliss ball (Step 4).
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METHOD:
1. Blend the dates and water together in a food processor (or blender) to make
a smooth paste. Check for date seeds (remove if found).
2. Melt coconut oil.
3. Blend date paste, coconut, coconut oil, cocoa powder and vanilla (if using) in
a food processor (or mix by hand in a large bowl) until combined well.
4. Roll into balls by hand – TIP use scales for large batches (i.e. 25g per
ball).
5. Pour extra coconut into a bowl and add bliss balls to coat the outside of
each bliss ball, if desired.
6. Place bliss balls into an airtight container (or zip loc bag) and
store in the refrigerator 3-4 days (if fresh raspberries were added) or several
weeks in the refrigerator (no fresh raspberries) or several months in the
freezer.
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o 500g makes 10 x Large (50g) or 20 x Medium (25g) or 50 x Mini Bliss Balls (10g)
o 1kg makes 20 x Large (50g) or 40 x Medium (25g) or 100 x Mini Bliss Balls (10g)
Author: Megan Radaich
Image Credit: Megan Radaich
Publication: www.foodpreserving.org