Salted Caramel Bliss Balls
INGREDIENTS:
- 1 cup Medjool Dates – pitted
- 1 cup Almond Flour – or ground almond
- ¼ cup Unsweetened Desiccated Coconut – + 1/4 cup extra to roll the balls
- ¼ teaspoon Salt
DIRECTIONS:
- Place the Medjool dates in a bowl and cover them with water. Set aside 5 minutes.
- Drain the pitted Medjool dates, pat dry with absorbent paper, cut them in halves, and place them into the bowl of a food processor with the S-blade attachment.
- Add the almond meal, 1/4 cup of desiccated coconut, and sea salt.
- Blend at high speed until it comes together into a sticky dough – it usually takes about 1 minute.
- Stop the food processor, scoop out 1 tablespoon of dough and roll the dough in your hand to form a ball. If your batter is a bit dry, add 1 tablespoon of water into the bowl of the food processor, blend again to combine, and then form balls.
- Roll each bliss ball into the remaining 1/4 cup desiccated coconut and store each ball on a plate covered with parchment paper. Tips: if the coconut doesn’t stick well, wet your hand, roll the bliss ball into your hand to add some moisture around them then roll in the coconut to cover.
- Repeat these steps until you form about 16 bliss balls.
- Store in the fridge for 30 minutes to set. Store in a sealed container in the fridge for up to 1 month.
Nutrition Facts:
Serving Size – 2 bliss balls
- Fat – 4g
- Protein – 2g
- Fiber – 2g
- Carbs – 9g
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