ROLLED OAT & CACAO BLISS BALLS

I often fail miserably to have just one of these bliss balls a day, however I try never to go over two a day. Thess balls were inspired from a delicious batch a lovely client gave me to sample a few weeks ago. If you do not have a food processor handy, not to worry. Instead you can just mix all the ingredients together in a large bowl; your bliss balls will take on a chunkier texture that is equally as nice as a smooth consistency. I often find myself doubling the recipe so I have lots of these treats in the fridge! You could use puffed rice or puffed quinoa instead of oats. 

Ingredients

• 1 1/2 cups rolled oats (or gluten-free rolled oats if celiac)
• 2-3 heaped tablespoons raw cacao (depends on how chocolatey you want it!)
• 1/4 cup organic maple syrup or honey 
• 2 heaped tablespoons natural peanut butter (contains only peanuts)
• 1 heaped tablespoon hulled tahini (or substitute for another tablespoon of peanut butter)
• pinch of sea salt
• 1-2 tablespoons coconut oil (in liquid form)
• 1/4 cup water 
• Optional- 2 heaped tablespoons of protein powder (I use rice or pea protein powder) 
• Desiccated coconut - to roll balls in 

Method

1. Process all the ingredients in a food processor until well combined. If the mixture is too dry, add additional water; 1 tablespoon at a time to the processor and stir. (Without a food processor: stir all the ingredients in a large bowl until well combined. Add more water if needed). 

2. Pour a layer of desiccated coconut on a serving plate. With wet hands roll each ball then roll in the coconut. Place in an airtight container and refrigerate until ready to eat. 

Makes / 12-13 medium balls 

x Emily 

DATE, SEED & NUT BLISS BALLS

I love bliss balls as a snack, as an after dinner treat or as a middle of the day indulgence with a cup of herbal tea. I like to use fresh Medjool dates, as they are lower in sugar and calories to dried. I only try to use 1 fruit in my bliss balls to minimise the sugar levels. I also like to use a relatively small amount of seeds and nuts, and instead let the other ingredients shine; in the case of the recipe below, cacao and tahini (sesame seed paste). I have no doubt that everyone of you can throw whatever you have on hand into your food processor and make amazing tasting bliss balls; I'm just urging you to think of the percentage of sugar in each individual bite. If you love lots and lots of ingredients in your bliss balls, make smaller balls so that you do not consume as much sugar and as many calories. 

Ingredients

• 2 cups raw Medjool dates (300g), pitted & roughly chopped
• 1/2 cup raw, unsalted cashew nuts 
• 1/2 cup almonds
• 2 tablespoons chia seeds
• 2 tablespoons raw cacao 
• 1/2 cup unsweetened desiccated coconut 
• 1 tablespoons tahini (sesame paste) or if you do not have substitute for 1 extra tablespoon maple syrup 
• 1 tablespoon organic maple syrup 

Method 

1. Place the chopped raw dates in a food processor and process until smooth. You may need to add a few little splashes of water to stop the dates concealing into one big ball. 

2. Add the rest of the ingredients to the processor and process until well combined. Add ¼ cup water, a tablespoon at a time, if the mixture is too dry.

3. Mould the mixture into approximately 25 even sized balls.

Place in the refrigerator for a minimum of 1 hour before eating. 

Makes / 25

Total Preparation time / 20-25 minutes 

x Emily 

MINI CACAO FUDGE TREATS

This treat recipe from Michelle Bridges’s recipe collection (originally from Melissa Ambrosini) I did not need to adapt at all. At 80 calories each, these mini treats seem super indulgent after a day of healthy food. I love that no additional oil is added to these little snacks. I would strongly suggest that you opt for fresh Medjool dates, as they are the king of all dates. These are super addictive so just take ONE out of the fridge at a time and eat SLOWLY. I’m set for my next 30 desserts!

Ingredients

• 1 1/4 cup fresh Medjool dates (235g), pits removed and roughly chopped
• 1 cup walnuts (127g)
• 1/2 cup cacao powder (45g) 

Preparation 

1. Place the dates, walnuts and cacao in a food processor and process for 1 minute or until finely ground. The mixture should look similar to cake crumbs but should be able to easily stick together. 

2. Firmly press the mixture into ice cube moulds, making sure to fill them to the brim. Depending on the size of your moulds, this recipe should make between 20-30 mini treats. 

3. Place in the fridge until ready to eat. 

Makes / 20-30

Total Preparation time / 10 minutes including moulding

Total Calories / 80 

x Emily 

SUGAR FREE NUTELLA

This sugar-free sweet recipe is adapted  from the ‘I Quit Sugar’ cookbook. A healthy take on the super processed Australian childhood staple Nutella. I remember coming home after a few particularly tough high-school days and eating Nutella with a sizeable tablespoon right out of the jar. Either my very observant mother never noticed or just let me indulge in this unhealthy habit as she knew I was going through tough teenage years. This Nutella addiction did cease as I got older and now makes me sick to think of it, however I am certainly not immune to chocolate cravings nowadays! This sugar-free chocolate condiment has been a lifesaver in my fridge, as it satisfies my sugar cravings by spreading itself over just a couple rice/corn thins. If you want the spread to have more of a sauce consistency, add a splash more coconut milk in the processing stage. You’ll never want to eat store-bought Nutella again!

INGREDIENTS

• 2 cups hazelnuts
• 1/2 cup (125ml) unsweetened almond milk
• 2 teaspoons pure vanilla extract
• 3 heaped tablespoons raw cacao powder
• 2 tablespoons maple syrup

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius and line a medium baking tray with baking paper. Roast the hazelnuts in the tray on a single layer for 10 minutes or until browned. Remove from heat and leave to cool for a few minutes, then rub off the hazelnut skin as it can be bitter (You do not have to be too meticulous with this). 

2. Place the roasted nuts in a food processor and process until smooth (you will need to scrape the edges of the processor a few times to make sure the nuts grind evenly). Pour the milk, vanilla, the cacao and the syrup into the processor and process until well combined. Leave in the refrigerator for several weeks. 

Makes  / approx 1 1/2 cups 

Total Cooking time / 20 minutes maximum

x Emily 

BERRY, CACAO & COCONUT MILK SMOOTHIE

Another day, another smoothie. This smoothie is a good choice for the chocolate lovers out there, as the slight teaspoon of cacao powder really gives the drink this flavour. Fresh berries would be ideal, however frozen will work too, just make sure they are thawed. 

INGREDIENTS

• 3/4 cup light coconut milk
• 2 tablespoons chia seeds
• 1 scant teaspoon raw cacao powder
• a generous handful of mixed frozen berries, thawed 

PREPARATION

1. Combine all ingredients in a blender with a handful of ice and blend until smooth. 

Makes  / 2 servings

Total Preparation time / 5 minutes max

x Emily