Chocolate Nut Bliss Balls

Step 1/4

• 100 almonds
• 1 tsp vanilla powder

• frying pan

Roast the almonds in a dry pan, then place in a bowl and cover with 2 cups (470 ml) water and vanilla powder. Let the almonds rest in the fridge for four hours or overnight. After the resting time, drain and peel the skins off. Set aside.

Step 2/4

• 1 pinch sea salt
• 1 tsp ground cinnamon
• 1 tbsp agave nectar
• 2 tbsp white almond butter
• 50 g cashews
• 50 g unsweetened cocoa powder
• 125 g pitted Medjool dates
• 2½ tbsp water

• food processor

Place all ingredients except for the puffed amaranth and coconut into a food processor and blend. You may have to stop and scrape the sides down several times to ensure that everything is well combined. If the mixture seems too thick, add water one tablespoon at a time.

Step 3/4

• 15 g popped amaranth
• 80 g matcha powder (for garnish)

Once the mixture is smooth, add the puffed amaranth and shape into 20 bliss balls. Roll each ball in matcha powder to coat. Alternative roll each ball in shredded coconut or chia seeds to coat. Store in an airtight container. The balls will keep for one week.