Bliss balls, or energy balls as they are often called, are a staple in our fridge. This Raspberry Mint bliss ball recipe would have to be my favourite to date. Not that I can take credit for it’s creation, it is the work of my 7 year old daughter.
I went about making our usual cacao and coconut based bliss ball recipe base when little miss 7 bursted in and announced that she wanted design a new flavour. So off she went scouring through the fridge and pulled out some frozen raspberries and mint leaves.
We tossed the extra ingredients into the food processor and mixed it with the base and rolled as per usual. I always like to pop the balls in the fridge for about half and hour before eating them as it helps to harden them up and makes them more dense.
The subtle mint and raspberry combo really makes the flavour of these bliss balls pop. It just goes to show how a little experimentation can really give a staple new life.
I hope you enjoy these Raspberry Mint Bliss Balls as much as we do.
- ½ C almonds (use oats or sunflower seeds for a nut free version)
- 6-10 dates, pitted (if your dates are a little hard, soak them in some boiled water for 5 minutes to soften them up before processing)
- ¼ C coconut oil
- ¼ C cacao
- 10 mint leaves (or natural peppermint essence)
- ¼ C frozen raspberries
- ½ C desiccated coconut
- Place all the ingredients into the food processor, except for the desiccated coconut.
- Blend until it is nearly smooth.
- If the mixture is too dry and crumbly, add a little more oil until the mixture is moist, but not runny.
- Use your hands to form small bite sized balls.
- Roll the balls in the desiccated coconut to coat them.
- Place the coated balls in the fridge in an airtight container for at least 30 minutes.
- These will keep in the fridge for around 1 week.