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Salted Caramel Bliss Balls
www.theconsciousplantkitchen.comThese Salted Caramel Bliss Balls are easy vegan snack made with 4 wholesome ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/salted-caramel-bliss-balls/ or scan the QR code here ➡️
Servings: 16 balls
Calories: 74kcal
Ingredients
- 1 cup Medjool Dates pitted
- 1 cup Almond Flour or ground almond
- ¼ cup Unsweetened Desiccated Coconut + 1/4 cup extra to roll the balls
- ¼ teaspoon Salt
Instructions
- Place the Medjool dates in a bowl and cover with water. Set aside 5 minutes.
- Drain the pitted Medjool dates, pat dry with absorbent paper, cut in halves, and place them into the bowl of a food processor with the S blade attachment.
- Add the almond meal, 1/4 cup desiccated coconut, and sea salt.
- Blend at high speed until it comes together into a sticky dough - it usually takes about 1 minute.
- Stop the food processor, scoop out 1 tablespoon of dough and roll the dough in your hand to form a ball. If your batter is a bit dry, add 1 tablespoon water into the bowl of the food processor, blend again to combine, and then form balls.
- Roll each bliss ball into the remaining 1/4 cup desiccated coconut and store each ball onto a plate covered with parchment paper. Tips: if the coconut doesn't stick well, wet your hand, roll the bliss ball into your hand to add some moisture around them then roll in the coconut to cover.
- Repeat these steps until you form about 16 bliss balls.
- Store in the fridge 30 minutes to set. Store in a sealed container in the fridge for up to 1 month.
Nutrition
Serving: 1bliss ball | Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 71mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Calcium: 21mg | Iron: 1mg