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!
Makes 16 bliss balls
- food processor
- mixing bowl
- 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
- In a food processor or powerful blender, grind the cashew nuts to a fine meal.
- Add the goji berries and vanilla and whiz until fine. This should turn the nut meal pink, (pinkish anyway!)
- Add the dates, one at a time and then transfer to a bowl before adding and mixing the desiccated coconut.
- 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.
- Refrigerate before serving.
Store in an airtight container in your refrigerator for up to a couple of weeks.