Bliss Balls with Goji Berries, Cashew Nuts & Dates

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These little balls of goodness are made from naturally sweet medjool dates, high-antioxidant superfood goji berries and the humble yet creamy textured cashew nut, with a little flavour enhancement from nothing less natural than freshly scraped vanilla bean seeds.

I made this recipe, like so many of my quick and easy snacks on a whim last week. I was after something sweet, so I whizzed some cashew nuts into a fine meal, added the dates, goji berries, coconut and vanilla and rolled the mixture into some seriously delightful, seriously delicious and seriously easy to make little bliss balls of wholesome goodness.

Note that like so many of my recipes, the ingredients are interchangeable. You may prefer almonds over cashews, so by all means make the swap. Perhaps you don’t like or cannot easily buy goji berries and that’s ok too as you could use sultanas, dried apricots or cranberries instead. It’s also perfectly acceptable to use vanilla extract or paste instead of fresh vanilla bean seeds. As long as you follow the ratios below,  then you just can’t go wrong.

Eat them as a snack, or save them for dessert, whichever, they are versatile and will keep until eaten.

These are also toddler approved. My little man of 18 months, has had one a day since I made this glorious batch!

Enjoy !

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Makes 16 bliss balls

 

Tools

  • food processor
  • mixing bowl

Ingredients

  • 2 cups raw cashew nuts
  • 1 cup goji berries
  • 1 vanilla bean scraped, or 1 tsp of vanilla extract or paste
  • 8 large medjool dates, pitted
  • 1/2 cup desiccated coconut
  • 1/4 cup extra desiccated coconut for rolling

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Method

  1. In a food processor or powerful blender, grind the cashew nuts to a fine meal.
  2. Add the goji berries and vanilla and whiz until fine. This should turn the nut meal pink, (pinkish anyway!)
  3. Add the dates, one at a time and then transfer to a bowl before adding and mixing the desiccated coconut.
  4. Roll into balls and roll in the extra desiccated coconut to coat. If too dry, add a teaspoon of water or coconut oil until the desired consistency is acheived.
  5. Refrigerate before serving.

Storage

Store in an airtight container in your refrigerator for up to a couple of weeks.

 

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11 replies
    • Catherine Noonan
      Catherine Noonan says:

      That’s great news Fran! I have to say that my 2 year old loves them.
      Maybe you could try swapping the goji berries for dried apricots?
      Most kids love apricots, although be sure to buy some deep orange sweet ones, as sometimes the paler ones can be a bit tart.
      Good luck!!

      Reply
  1. Perdy Slaughter
    Perdy Slaughter says:

    Nailed these today! I used almonds because they were in the pantry. The flavours are delicious! Thanks Cath xx

    Reply
  2. leeanne
    leeanne says:

    Thx for the recipe! Just made them now divided in half and added a handful or two of cacao nibs. Love both types can’t decide which one is nicer! cheers leeanne xx

    Reply
  3. Kelly
    Kelly says:

    I made these with my toddler the other day to have on hand for my upcoming homebirth (I want to make sure I have plenty of energy!). I added some pink Himalayan salt, and about a tablespooon of raw cacao powder (which also required me to add a bit of maple syrup to sweeten it out). Oh, my. These are WONDERFUL, and very kid-friendly both in the making and the eating. Thanks for a great recipe!

    Reply
  4. Jen
    Jen says:

    Thanks for the recipe. I halved it and added extra dates and prunes as my dates were a little small and on the tough side (6 dates, 4 prunes). Bound together really well.

    Reply
    • Catherine Noonan
      Catherine Noonan says:

      Sounds delicious, what a great idea Jen. Meanwhile, you can always soak your dates in a little boiling water to soften and moisten them up next time too.

      Reply

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