Date & Cacao Bliss Balls



2 cups raw cashews soaked in water for 2-3 hours, then drained

1 cup medjool dates

1/2 cup cacao powder

2 tbsp rice malt syrup

2/3 cup gluten-free rolled oats

Desiccated coconut, cocoa nibs, maca powder to coat


  1. Place cashews in your food processor and blend until creamy.
  2. Add oats and blend them so the oats break up a little.
  3. Add in the rest of the bliss ball ingredients and process until you get a crumbly, evenly combined mixture.
  4. Pinch test your mixture and see if it sticks together. If it is too dry, you can add a few tablespoons of water. If it’s too wet, add a touch more cacao powder.
  5. Scoop heaped tablespoons of the mixture out and roll in to balls (tip: it’s easier if you wet your hands just slightly; the mixture won’t stick to you as much then!)
  6. Cover your balls in coatings of choice. Store in the fridge for a few weeks or freeze for 1-2 months for a longer life.

Makes approx. 20 small bliss balls

Recipe adapted from here.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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