These little bliss balls have a lot going for them. They are easy to make, have a few ingredients, are nut-free which makes them school and allergy friendly, are filled with some really healthy stuff which help keep you full for longer… and they have that sweet and slightly salty thing going on – ’nuff said!
I think these are my new favourite healthy treat. I took a little jar to a nice lady who lives on my street recently and sat there in slightly stunned amazement as she polished them all off in one sitting. I just politely smiled but was definitely chuckling to myself. And I was thrilled when she asked me to write down the recipe.
Prunes have recently come into my attention, after chatting to another mum at my son’s tennis lesson who happens to work for the Australian Prune Industry Association. I already use prunes off and on in my recipes (Check out my Skinny Elvis Cookies), but usually tend to pass them by for dates in recipes. I now know that prunes have half the sugar of dates, and are so beneficial to our health in many other ways. Full of vitamin K and antioxidants, they are also great for satiety, that is keeping you full for longer. I can vouch for that, as I felt fuller than I normally would have until dinner after snacking on two of these in the afternoon. I’ve also heard that prunes are great for helping to increase bone density in post menopausal women! Notice I haven’t even mentioned that thing that we all know prunes are good for. You see – there is so much more to prunes than meets the eye.
These easily come together in a blender or food processor. To make the swirl effect, you just add the tahini last then pulse so that it just incorporates into the other mix. I like making small-ish sized balls, so I use a heaped teaspoon and find this mixture makes around 24 balls. I love storing them in jars as I love everthing in jars! These work best when refrigerated, as it helps keep them firmer (but not necessary).
Here is your recipe for Choc Chip and Tahini Swirl Bliss Balls:
- 75g / ⅓ Cup Packed Prunes
- 2 Tbsp Raw Cacao Powder
- 50g / ¼ Cup Dessicated Coconut
- 2 Tbsp Chia Seerds
- 3 Tbsp Maple Syrup
- ½ tsp Sea Salt or Pink Himalayan Salt
- 2 Tbsp Cacao Nibs or Dark Choc Chips
- 60g / ⅓ Cup Tahini
- Place everything except the tahini in a blender or food processor. Process until the mixture comes together with no lumps of prune remaining.
- Drizzle over the tahini, then pulse until it is just incorporated.
- Use a heaped teaspoon to roll into little balls.