Savoury Bliss bombs
You could many things with this.
Variations- you can add herbs, garlic, onion, sundried tomato, olive, gherkin, chilli, jalapeno, anchovy etc….
The coating you can use any nuts/seeds/any herbs you can add dried chilli flakes, black pepper
Ingredients
250g block of cream cheese- I use Philadelphia cream cheese block. The only additive is E410 which is locust bean gum. This is derived from Carob or Locust bean tree Ceratonia siliqua.
½ brown onion, finely diced
1 clove garlic, crushed
1 slice of middle bacon- this is the bacon with the round section plus the fatty tail bit.
Chop your cream cheese up and put in your mixer to soften.
In a pan cook your bacon until crisp, take out and set aside.
In the same pan gently cook your onion and garlic until soft.
Finely chop the bacon and add that and the onion mix to the cream cheese. Beat until combined. If you do not have a mixer the cream cheese will have to be quite soft then you can beat by hand.
Use a spoon and roll into about 12 balls, depending on how big you want them. Then roll into your almond/parsley crumb. Keep in the fridge.
You can slice the balls and use it as a topping for plain rice crackers etc..
Soften and perhaps add some milk or cream and use as a sauce for your veg, meatballs or as a dip for raw veg.
For the outside coating
Blitz together in a small food processor or finely chop by hand
¼ cup of almonds
Small handful of parsley
Heat 2 litres of milk in a stainless steel saucepan and, stirring often, warm it to 37 c or blood temperature (baby bath water) You can use a mix of cream and water if you wanted.
In a small bowl dissolve 1 junket tablet in a little water.
Add the junket water to the milk while stirring- just a few seconds needed
Cover; let curds form without stirring. Do not touch it!
Using a rubber spatula, break up the curd. This will allow the whey to separate from the curd.
Place a sturdy cheesecloth in a strainer over a bowl. Using a slotted spoon, transfer the curd to a cheesecloth.
Grab the cheesecloth and pull it tight, twist the cloth and gather in the middle allowing the whey to drain off into the bowl underneath. Put something heavy like a can to weight it down to press the whey out.
Refrigerate the curd; it will set into cheese.
Lemon and coconut bliss bombs
Makes 18
Ingredients
2 cups of shredded or desiccated coconut
½ cup of almonds
2 tsp vanilla paste
1 tbsp honey
4 medjool dates
1 tbsp coconut oil
Zest and juice of one lemon
Method
Blitz up in a food processor or themie until fine and sticks together. Add a little water if needed. Form balls. Then you can roll in some extra coconut
Seed balls
Ingredients
2 cups of seeds, I have used half a cup each of flaxseeds, sesame seeds, pumpkin and sunflower seeds (you use a mix of nuts too)
8 medjool dates, pitted (170g)
¼ cup of cacao powder
¼ cup of water, approx.
Method
Put it all in a food processor except the water. Add small amount of water until the mix forms a ball and you can roll the mix. Roll into balls. You can roll in coconut if you like. You can also just press in a lined tray, put in the fridge and cut into squares or what have you.
Variations
For an adult version you can add liquor in place of the water such as rum, grand marnier, cointreau, Kahlua, Frangelico etc
In place of the dates you can use any mix of dried fruit such as berries, apricots, sultanas, goji berries, golden berries
You can use any nuts in place of seeds, almond, brazils, macadamia, cashews, hazelnuts, walnuts etc
You can replace or the cacao or you can include other powders such as maqui berry, beetroot powder, a little spirulina, maca, carob, acai powder, bee pollen,
camu camu, gabinge- these are both naturally high in vitamin c
Rainbow Superfood Blend
Cinnamon donut balls
Ingredients
2 cups of your choice of nuts and seeds, I have used 1 cup macadamias, ½ almond, and ½ cup of flaxseeds
4 medjool dates, pitted
1-2 tbsp honey or maple
1 tsp ground cinnamon
½ tsp ground nutmeg
Couple of pinches of salt
Method
Blend together in a food processor until fine, add a little water until it come together and you can roll into balls. This is no much water, maybe 20 ml or so.
As an option- and I did, to get that real cinnamon donut feel roll your balls in a mix of 1 tbsp coconut sugar mixed with ½ tsp ground cinnamon approx..
Mocha bars/balls
Ingredients
1 ½ cups of cashew nuts, I have used 1 cup cashew and ½ cup of macadamias, you could use all seeds for nut free, flax, chia, pumpkin, sunflower seeds etc
6 medjool dates, pitted
1 ½ tbsp cacao powder
1 tbsp coffee beans
Method
Throw everything in a food processor or similar until fine, then add 1 tsp water or more until it comes together to a ball. Then press into a lined 20 x 20cm cake tin. Put in the fridge to set and cut into bars. You could roll into balls also.
Nutella Bliss Balls
Ingredients
1 cup of hazelnuts
½ cup of macadamia nuts
½ cup of pumpkin seeds
6 medjool dates, pitted
2 tbsp cacao powder
2 tbsp water approx.
Method
Chuck in everything, except the water in a food processor or similar but more expensive appliance and blitz until fine. Add 1 tbsp of water at a time until it comes together and forms a big ol ball of brown stuff. Then roll into balls, big balls, small balls, it doesn’t really matter, you could press into a tin and put in the fridge to firm up and cut into squares but that sounds like too much work to me. Hey you could just make one giant ball and keep it in the fridge and take a bite every time you open the fridge door. You did not hear that from me though ;)
Raspberry & Coconut Bliss Balls
Makes 18 approx
Ingredients
2 cups of shredded or desiccated coconut
½ cup of pumpkin seeds, you can use other seeds or nuts if you want
½ cup of raspberries, I have used frozen-you can use other berries
5 medjool dates, pitted
Method
Blend up in a food processor or similar, it should come together, add a few drops of water if needed. Roll into balls.
Jaffa bars/balls
Ingredients
2 cups of nuts/seeds
6 medjool dates, pitted
3 tbsp cacao powder
Zest of 2 oranges
40ml orange juice
Method
Blitz up until it comes together as a ball. Then you can either roll into balls or you can press into a lined 20 x 20 cm tin and cut into bars.
The original recipe would have worked out to be 160g date but from past bars I have made I used 6, so I compromised and used 8 medjool dates
Lamington bars
Ingredients
130g of pitted medjool dates- this is about 8
100g cashews -3/4 cup
70g coconut- 1 cup
60g raisens-1/3 cup
20g cacao powder-1/4 cup
Method
Blend this up until mostly fine, add 1 tsp of water at a time until it comes together and you can form a ball. I used 2 tsp water for mine batch. Press into a lined 20 x 20cm cake tin, cut into 12 bars. You could also roll into bars and roll in more coconut if you wanted.
Salted caramel snicker barsIngredients
2 cups of roasted salted peanuts (300g) you can use raw unsalted if you want and add some salt at the end, start with ¼ tsp salt and add more to taste.
130g of pitted medjool dates- this is about 10
¼ cup (20g) of cacao powder
Method
Put everything in a food processor or similar and blitz up. Add 1 tsp of water at a time until it comes together in a ball. I used nearly 2 tbsp for this batch.
Then press into a 20 x 20cm lined cake tin (or roll into balls) Cut into 12 bars.
Apricot, prune and nut balls
Ingredients
1 cup of shredded coconut
1 cup of almonds or other nuts
½ cup of dried apricots
½ cup of prunes, pitted
Method
Blitz up until fine and add a little water at a time until it comes together as a ball. Then roll into balls or press into a 20x 20cm lined tin and cut into squares. Keep in an airtight container.
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