Choc-Caramel Bliss Balls

Source & Inspiration (with variations)

Donna Hay Magazine, Fresh & Light, Issue 9, page 136

https://www.donnahay.com.au/

Ingredients:

1/4 cup (70g) tahini

270g dried dates, pitted

1/4 cup (25g) raw cacao powder

1 teas vanilla extract

2 tab black chia seeds

1 1/2 cups (240g) almonds

1/4 cup (45g) cacao nibs

1 tab maple syrup

150g - 200g of dark chocolate, 70% dark

pistachio nuts, finely chopped, about a handful, for springling

Method:

1. Soften the dates slightly in the microwave then chop in half. Place the tahini, dates, cacao powder, vanilla, chia seeds, almonds, cacao nibs and maple syrup in a food processor and process for 2 - 3 minutes or until the mixture comes together.

2. Roll tablespoon (or smaller) of the mixture into balls and set aside.

3. Melt chocolate over a double boiler. Dip each ball into chocolate using a fork. Place ball individually on a non-stick baking sheet, then sprinkle with a little pistachio nuts. Allow chocolate to set. Store bliss balls in airtight container in the fridge or in the freezer, that's yummy too.