Raw Coconut Cacao Bliss Ball Recipe With Organic Blueberries
These easy to make, super healthy and vegan, Raw Coconut Cacao Bliss Ball Recipe With Organic Blueberries, smothered in melted dark, organic, fair-trade chocolate are a deliciously, rich, smooth and decadent treat. Trust me you won’t be able to stop at just one!
These desert choc balls are made using only organic, raw ingredients, such as coconut oil, coconut flour, almond meal, raw cacao powder, blueberries & cinnamon. The combination of these raw foods creates a healthy treat high in antioxidants, good fats, protein, vitamins and minerals. These coconut cacao balls are also gluten, fructose and lactose free, making them the perfect indulgence for those with food allergies, or for those following a low FODMAP diet. Really what more could one ask for in a treat, plus they are super easy, very quick to make and look impressive too.
I love utilizing coconut oil and raw cacao in my recipes as they are just so good for you, have a read of our articles:
Okay so who is ready to get rolling?
Raw Coconut Cacao Balls
Ingredients – All Organic
1.5 cups of Almond Meal
1/3 cup of Coconut Flour
1/4 cup of Melted Coconut Oil
1/2 teaspoon of Cinnamon Powder
2 tablespoons of Maple Syrup
1/4 cup of Raw Cacao Powder- we used the Power Super Food brand
1/2 cup of frozen Blueberries – I like to buy fresh organic blueberries and freeze them rather than imported packaged ones.
100 g of organic, dark fair-trade Chocolate for dipping your balls into- we use the Aldi brand
If you would like your balls to be a little more moist, then up the coconut oil to 1/3 of a cup and add 1/2 tablespoon more of maple syrup.
Combine all the ingredients together and blend into a thick paste. I personally use a Vitamix 5200 Blender, but you could also use a food processor (bpa free of course). Once all the ingredients are blended well together, (which takes under a minute to do) then scoop out the paste and using your hands roll small blobs into little balls about the size of a 20 cent piece. Pop into the fridge to set a little while you prepare your dark chocolate coating.
You want to temper the chocolate so you get a nice hard coating covering the balls. To do this break up the chocolate into a small stainless steel bowl and place this over another small stainless steel bowl filled with a couple of inches of ‘just boiled’ kettle water. Stir the chocolate briskly with a teaspoon as it begins to melt. When 3/4’s of the chocolate has melted, remove the bowl containing the chocolate from the bowl containing the hot water and keep stirring, using the warm chocolate to melt the rest of the pieces. If one or two small bits of chocolate don’t completely melt that is a good sign, as it means your chocolate is tempered correctly.
Now using a toothpick, skewer one of your coconut cacao balls and dip it into the bowl of melted chocolate so that it is half to three quarters covered in chocolate. Now place it carefully onto a tray or cutting board lined with an eco-friendly piece of unbleached baking paper to set. Be sure to resti the uncovered part of the ball onto the paper. Do this for all the remaining balls and pop into the fridge to set.
These will keep in an airtight container in the fridge for up to 4 days.
Tip: If using a Vitamix, you will need to use the Vitamix Tamper to push the ingredients down onto the blade and process on about number 4 or 5 and then pulse it a few times. Do not over blend, it should only take about 20 seconds.
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Here is a list of my own organic vegan and vegetarian recipes using Raw Cacao.