Ginger & Cinnamon Bliss Balls

Ginger & Cinnamon Bliss Balls

Spice up your day with these Ginger and Cinnamon Bliss Balls, with a homemade cacao layer to give a rich chocolate flavour. Combining two Matakana SuperFoods families – Coconut and Cacao – these balls give a delicious spice hit in every bite.


GINGER & CINNAMON BLISS BALLS
Makes 12-15 Balls

 
INGREDIENTS

1 cup pitted dates (regular or medjool)
1 ½ cups of almonds
½ cup desiccated coconut
½ cup rolled oats
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 Tablespoon of coconut nectar
1 teaspoon of fresh grated ginger (optional)

CHOCOLATE LAYER

3 Tablespoons extra virgin coconut oil (melted)
2 Tablespoons of coconut nectar
1/3 cup of cacao butter (melted)
2 Tablespoons cacao powder

METHOD

  1. First soak the dates in warm water for 10 minutes and drain. Process almonds, oats, coconut, cinnamon and ginger (powder and fresh) in a food processor until a breadcrumb like consistency is reached.
  2. Add dates and coconut nectar and blend until well combined.
  3. Shape the mixture into balls and place on a baking tray covered with baking paper.

CHOCOLATE LAYER

  1. Place coconut oil, cacao butter, cacao powder and coconut nectar over a low heat and mix until melted and well combined. Remove from heat and let cool for 10 mins.
  2. Remove balls from freezer and individually dip balls in the chocolate mixture until coated.
  3. Return to freezer for 20 minutes and then place in refrigerator until ready to eat.