Tangy and crunchy, these nutty date balls are a favourite after-school snack for my children.
Ingredients for LEMON MACADAMIA BLISS BALLS
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Yield: around 500g
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Yield: around 1kg
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Macadamias
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40g
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80g
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Dried Dates, Pitted
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250g
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500g
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Water
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100g
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200g
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Desiccated Coconut
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85g
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170g
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Coconut Oil
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2 tablespoons
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4 tablespoons
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Lemon Zest
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1-2 teaspoons
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1 tablespoon
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Lemon Juice
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1-2 tablespoons
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2-3 tablespoons
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Plus extra desiccated coconut, for rolling (optional).
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METHOD:
1. Chop macadamia nuts coarsely.
2. Blend the dates and water together in a food processor (or blender) to make a smooth paste. Check for date seeds (remove if found).
3. Melt coconut oil.
4. Place chopped nuts, date paste, coconut, coconut oil, lemon zest and lemon juice into a large mixing bowl.
4. Mix well.
5. Roll into balls by hand – use scales for large batches (i.e. 25g per ball).
6. Cover in extra coconut if you like.
7. Place bliss balls into an airtight container (or ziploc bag) and store in the refrigerator (several weeks) or freezer (several months).
NOTES:
o 500g makes 10 x Large (50g) or 20 x Medium (25g) or 50 x Mini Bliss Balls (10g)
o 1kg makes 20 x Large (50g) or 40 x Medium (25g) or 100 x Mini Bliss Balls (10g)
Author: Megan Radaich Image credit: Megan Radaich
Publication: www.foodpreserving.org
