Once again, I am on a mission to try and create recipes that are compliant with most UK school nut-free rules. Bliss balls, amazeballs, whatever you call them balls are just the best thing for lunch boxes, because they are not only seriously yummy, super easy to make AND healthy…triple winner!
I did have some fun making these because I dusted off my old cake pop silicon mould, which if truth be told I have never actually made any cake pops in, and played around with adding sticks and dunking them in chocolate. They worked a charm, although a mould is really not necessary because the magic is in the mixture, so just roll them in your palms if you prefer to play dirty….but….that being said, if you do have a mould then give it a whirl.
You can choose to either keep them simple and leave them to either as balls or in a square cutting them into bars once set…OR you can go the whole hog and dunk them in dark chocolate. I think these little guys will look great on a birthday table either for adults or kiddies, or individually wrapped in small cellophane bags for a healthy party treat option.
They could not be easier to make, check out these pics and see for yourself….
Chop the dates, making sure to remove all the pips
Blitz the dates and coconut oil together, ensuring the dates are chopped up really well, then add the rest of the ingredients except the cocao nibs. Give the mixture a good mix, you will know it is ready when it starts to form a really big ball or clump together in the processor, now add the cocao bibs and mix for a second or two.
Using about 1 heaped teaspoon, fill both sides of the mould evenly
Using a slightly damp finger gently flatten the mixture making sure each half is really filled properly and compacted.
Seal the mould together and rub or massage each ball well to ensure they connect well together, then poke the sticks through the holes (now take your mind out of the gutter because I know what you were thinking!) and pop the mould into the freezer for a few hours.
Once hard and frozen, remove the pops, and prepare the chocolate for dipping.
In a small bowl, break the chocolate into small pieces, then melt in a microwave at a medium heat for 30 second intervals (mine takes 3 sessions) stirring well between each interval. Be careful not to over cook the chocolate, rather take it out when there are still a few chunks and keep stirring until all is melted.
Dunk and twirl each pop until the chocolate stops dripping (because the pops are frozen the chocolate will set really quickly) then sprinkle with a dusting of freeze dried raspberries or coconut. I like to store them in the fridge or freezer, it just makes them more fun to eat when they are hard and cold….enjoy
- 2 cups medjool dates - pips removed
- 1/4 cup coconut oil - softened not melted
- 1/4 cup cocoa/cocao
- 1 tsp maca
- 1 tsp turmeric
- 1 tsp vanilla extract
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 2 Tbsp sesame seeds
- 1/4 cup cocao nibs
- 1 bar good quality organic 70% or higher dark chocolate for topping
- In a food processor, blend all the ingredients, except the cocao nibs together until a big ball forms.
- Add the cocao nibs and mix for a second (you want them to remain intact for crunchiness)
- Either roll the balls by hand or transfer the mixture into individual moulds as per the pictures above.
- Insert sticks into the balls, and freeze for a couple of hours (I like to leave mine in overnight).
- Melt the chocolate bar, refer to the pictures above for directions.
- Dip each ball into the chocolate, give them a good twirl, sprinkle with freeze dried raspberries or coconut, and then stand them upright in an empty glass to harden and set
- Store in either the fridge or freezer