Have you guys heard of Heidi of The Raw Treat Canteen? She is absolutely wonderful and makes the most amazing bliss balls and sweet treats that are 100% healthy and 160% delicious. This recipe is adapted from her recipe for Yum Fudgelicious Balls, which are so delicious they should be illegal. Check out her instagram and website for proof and incredible recipes! I wouldn’t lie to you, pals!
I mean, just look at these bad boys! Are you for real, Heidi!?
Here’s the skinny on this recipe: if I could eat Arnott’s Mint Slice biscuits all day every day, you bet your bottom dollar I would. However, my waistline and wallet would big-time frown upon it, so, feeling inspired by the lovely Heidi’s recipes, I came up with this recipe for choc mint bliss balls that are just as delightful as Mint Slice bickies!
These little babies are bursting with goodness with the fibre, protein and antioxidants of medjool dates, nuts and raw cacao powder. The peppermint extract just gives it that extra oomph! Better still, they’re gluten, dairy and refined sugar free, which is great for people like me with allergies and for those who want a sneaky treat without all the added sugar.
I usually enjoy one of these bad boys with a coffee in the morns for little lunch. (As if people don’t still call it that.. Little lunch was the bomb.com in primary school, don’t lie.) They’re also great for a wee after dinner treat… The flavour is minty fresh, so it reminds you to brush your teeth before you go to bed!
You’re welcome, pals.
Makes 10 balls
Gluten, dairy and refined sugar free, vegan
1 cup nuts (cashews work best, but almonds or pecans are great as well)1 cup medjool dates, pitted1 heaped tablespoon raw cacao powder, plus extra for rolling1 teaspoon peppermint extract
Simply pop all of the ingredients into a food processor and blitz until they form a big ball of dough. Use damp hands to separate the mixture into balls, rolling them in a little bit of cacao powder to finish.
Store in the fridge or freezer to make sure they’re lovely and chewy! They should last about a week in the fridge and up to three months in the freezer.