Easter-inspired bliss balls with a rich texture, chocolatey flavour and minimal sweetener.
½ cup almonds ½ cup cashews
2 tablespoons shredded coconut
2 tablespoons cocoa powder
1 tablespoon full-fat coconut milk
1 tablespoon maple syrup
½ teaspoon vanilla extract (optional)
Place almonds and cashews in a blender and blend into a fine powder. Add shredded coconut and cocoa powder, blend until well combined.
Add coconut milk, oil, vanilla and maple syrup to blender and blend until mixture is well combined and starts to clump together.
Transfer mixture to a bowl, then roll spoonfuls of mixture into small balls.
Optional: roll the balls in extra shredded coconut or cocoa powder, or drizzle with a little melted dark chocolate.
Store in an airtight container in the fridge for up to 5 days.
Makes about 10 small balls