These are amazing, honestly no other word for it. A little more labour intensive than the normal bliss balls of the raw variety, but completely worth it!
I made these a lot over christmas. No one even knew they were clean – that’s the point though I guess!
A crunchy no added sugar chocolate coating, with a clean dense berry chocolate cake ball awaiting you in the middle.
Chocolate Berry Bliss Ball Recipe
4c chocolate cake crumb (cake recipe below)
1c berry compote (recipe below)
1 cinnamon stick
1 star anise
Zest of 1 orange
Tsp vanilla bean paste or 1 vanilla bean
Dark organic chocolate OR no added sugar chocolate
optional: white chocolate to decorate
Heat the compote and add the honey, star anise, cinnamon, vanilla and orange zest to incorporate the flavour of the spice. Leave on the heat for 5 minutes – add some water if becoming to dry and remove from heat to cool. Remove the cinnamon and star anise before using into the rest of the recipe.
Once cooled add to the cake crumb and stir well. Roll into 15g balls. Place onto a plate lined with baking paper and place in the fridge for a minimum 1hr, or freezer for 15-20 minutes.
Melt your chocolate with some coconut oil to help thin the mix. Dip each ball into the choc to coat and place back onto the plate to set. Once all set and coated, melt some white choc if you desire and decorate with this.
Tip: I speared each ball with a skewer to make dipping into the chocolate easier. You could also sprinkle with edible dust or cocoa. For the white choc, I placed this into a squeeze bottle to make it easier to pour over nicely. Once your balls are set with the choc trim the bottom where the choc may have pooled ont he tray.
Store in the fridge.
I made 38 bliss balls!
220g god quality dark organic chocolate
120g coconut sugar
150g almond meal
1/2c coconut flour
1 espresso shot
Preheat the oven to 180 degrees and line a cake or loaf tin. With an electric mixer beat 60g of the sugar with 1 whole egg and 4 egg yolks (keep the whites) until thick and doubled in size. Set aside and whisk your egg whites with the remaining sugar into soft peaks.
Melt your dark chocolate and set aside to cool slightly. Once ready fold all in all the ingredients. You can use frozen raspberries for this.
Bake for 35-40 minutes.
You will have leftover cake from what you need for the bliss call recipe, but it is so rich and yummy its perfect for dessert with some ice-cream.
250g mixed berries
1 line juice and zest
2tbsp coconut sugar
Over a medium heat, all all the ingredients and cook for about 10 minutes or until reduced and thicken. frozen berries are fine as well.