Recipe: ‘Toblerone’ Bliss Balls
Creating recipes for everything from bites and bombs to truffles and bars, Kenko Kitchen founder Kate Bradley is raising the bar for healthy snacks. Her book ‘Bliss Bites’ is a collection of vegan, gluten-free finger-foods that are easy to make and even easier to scoff. As passionate about health as she is about dreaming up new recipes, Kate’s on a singleminded mission to make plant-based eating simple and delicious – one tasty treat at a time.
These are probably my favourite thing in the entire cookbook. They are just seriously The Best Thing Ever. If you like chocolate, crunch and truffle-like mouthfuls, I’m pretty sure you too will quickly become obsessed with these.
Makes 14. Preparation time: 10 minutes
235 g (8½ oz /1½ cups) roasted almonds
80 g (2¾ oz /½ cup) unsalted roasted peanuts
2½ tablespoons almond butter
2½ tablespoons raw honey or 2 tablespoons rice malt syrup
4 medjool dates (about 80 g/2¾ oz), pitted
30 g (1 oz/¼ cup) raw cacao powder
3 tablespoons coconut sugar
100 g (3½ oz) raw chocolate, melted and cooled.
Place all the ingredients in your food processor or blender and process until they’re finely chopped and well combined.
(Don’t whizz them too much as you still want that slight Toblerone crunch and texture from the nuts.)
Take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls.
Place the balls in an airtight container in the fridge or freezer.
These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.