Ingredients
- 1 cup puffed millet, quinoa or rice
- sesame seeds
- ⅓ cup sunflower seeds
- ½ cup desiccated coconut (optional)
- 1 cup mixed nuts like almonds, cashews, brazil nuts, hazelnuts, macadamias, unsalted, chopped
- 1 cup sulphur-free dried fruit, like apricots, apple, peaches, pear, chopped
- ¾ cup tahini
- ¾ cup rice syrup or raw honey
- 1 cup either sesame seeds or coconut, to coat
Bliss balls
This is one of the first recipes I wrote, and it is still a favourite. I make these often as they’ll last for months. I am always glad to see them in the pantry in the afternoon when I feel like something sweet. Leave out the nuts if you have allergies to them.
Method
Place the seeds and nuts in a food processer and blitz, keeping it chunky. Put them into a bowl.
Next, blitz the dried fruit and add to the seeds and nuts.
Add the millet and coconut to the bowl and mix everything together with your hands.
Put the mixture back into the food processor and gradually add the tahini and syrup while the motor is running. Taste the mixture and adjust the sweetness to your liking.
Using wet hands, take about 1 tablespoon of the mixture and roll into a ball, then coat in sesame seeds.
Repeat until you’ve used all of the mixture.
Store the balls in an airtight container.
Submitted byJanella Purcell
Tips and Tricks
As a long-lasting snack, take care to store in a cool, dark spot in your pantry to get the most out of their lifespan. Bliss balls can also be frozen and eaten cold.
Experiment with whatever nuts and seeds you have to hand – this recipe is a great one to use up baking-friendly odds and ends in your cupboard.
