Energy Bliss Balls

Bliss Ball Croquembouche!

Berry Bliss Balls

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An Original Recipe by Not Quite Nigella

Preparation time: 15 minutes

Cooking time: 0 minutes

• 1 cup fresh strawberries
• 2 cups raw cashews
• 2 cups moist shredded coconut plus 1 extra cup to roll the balls in
• 1/2 cup dried cranberries
• 1/2 roasted beetroot (optional, for the pink colour)
• 6 medjool dates, seeds removed
• 3-4 tablespoons honey or rice malt syrup

Step 1 - Add the strawberries, cashews, 2 cups of the coconut, cranberries, beetroot (if using) dates and honey or syrup to a food processor until it becomes smooth and rollable.

Step 2 - Line a plate with the extra coconut and have a tray ready for the balls. I find it easiest if my hands are slightly damp but not wet. Use a teaspoon to get a walnut sized ball and then roll in the coconut. Refrigerate for a few hours. Store in the fridge.

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Note: if your mix is too runny, add some ground almonds to the mixture. If you are making them into a croquembouche you will need them to be firm enough to hold up on a toothpick. If you just use strawberries, the mixture turns a grey colour which is fine albeit not a really appetising colour. Adding the beetroot gives it that bright pink purple shade.

Sweet Potato Pie Bliss Balls

An Original Recipe by Not Quite Nigella

Preparation time: 15 minutes

Cooking time: 5 minutes

• 1 sweet potato (about 200g/7ozs)
• 4 medjool dates, seeds removed
• 1 small banana
• 1/2 cup desiccated coconut plus 1 cup extra to roll the balls in
• 2-3 tablespoons honey or rice malt syrup
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons ground nutmeg
• a dash of vanilla

Step 1 - Peel a sweet potato and place it on a plate. Cover with cling film and microwave on high for 4 minutes or until cooked. Allow to cool.

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Step 2 - Blend everything except for the extra cup of desiccated coconut in a food processor. Line a plate with the remaining cup of desiccated coconut and roll walnut sized balls with slightly damp hands (I find it best to wash my hands after doing 4 or 5 balls). Roll in the coconut and place in the fridge to firm up. Store in the fridge.

Lemon and Ginger Bliss Balls

An Original Recipe by Not Quite Nigella

Preparation time: 15 minutes

Cooking time: 0 minutes

• 2 cups ground almonds (or you can use whatever nut you like)
• 4 tablespoons honey or rice malt syrup
• 4 medjool dates, seeds removed
• 1 tablespoon finely grated fresh ginger*
• 1 tablespoon finely grated lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon vanilla

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Step 1 - * Blend all of the ingredients in a food processor. Taste for flavour-add more ginger, lemon zest or sweetener if you want. I put an asterisk next to these two ingredients as it depends on how strong you want these flavours to be. Add this amount and then add more according to taste.

Assembling the croquembouche

You will need:

• Foam cone about 26cms/10.5inch high (you can buy these from art craft stores)
• Toothpicks
• Flowers

Step 1 - Start from the bottom of the cone and impale the balls using toothpicks. It's a bit more structurally sound if you have a consistent stack of balls on top of each other although I broke it up with a row of flowers. You can just tuck these within the balls. Be careful not to use flowers where the sap is poisonous. If in doubt, wrap the stems in green florist tape.

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