Caramel Bliss Balls
Caramel Bliss Balls
(adapted from Sarah Wilson’s ‘chewy salted caramel’)
What you need.. Food processor and below ingredients.
Caramel Centre
10 Medjool dates (deseeded)
2 tablespoons peanut butter (almond butter or roasted hazelnut butter is also yummy)
1/2 teaspoon ground cardamom
Whizz up all the above ingredients until smooth. Roll into small balls and place in the freezer for about 30 mins to set.
Outer Chocolate Layer
1 1/2 cups almonds
2 tablespoons honey
2 teaspoons melted coconut oil
2 tablespoons cacao
1 tablespoon fresh orange juice (optional)
Desiccated coconut for coating (optional)
Whizz all outer layer ingredients until the mixture comes together. If it’s too dry it will crumble and won’t stick to the caramel balls. Add a little more coconut oil or fresh orange juice (this makes it taste a little jaffa like). Once it’s a bit gooey, put a small amount in your hand, place the caramel ball on top and press the outer layer around it to form a shell. Keep rolling all the balls and coat with coconut if desired.
For any left over caramel centre’s, roll in coconut and enjoy as little balls of caramel.
Store in fridge in air tight container.
(adapted from Sarah Wilson’s ‘chewy salted caramel’)
What you need.. Food processor and below ingredients.
Caramel Centre
10 Medjool dates (deseeded)
2 tablespoons peanut butter (almond butter or roasted hazelnut butter is also yummy)
1/2 teaspoon ground cardamom
Whizz up all the above ingredients until smooth. Roll into small balls and place in the freezer for about 30 mins to set.
Outer Chocolate Layer
1 1/2 cups almonds
2 tablespoons honey
2 teaspoons melted coconut oil
2 tablespoons cacao
1 tablespoon fresh orange juice (optional)
Desiccated coconut for coating (optional)
Whizz all outer layer ingredients until the mixture comes together. If it’s too dry it will crumble and won’t stick to the caramel balls. Add a little more coconut oil or fresh orange juice (this makes it taste a little jaffa like). Once it’s a bit gooey, put a small amount in your hand, place the caramel ball on top and press the outer layer around it to form a shell. Keep rolling all the balls and coat with coconut if desired.
For any left over caramel centre’s, roll in coconut and enjoy as little balls of caramel.
Store in fridge in air tight container.