There’s plenty of yum in these bliss balls. We added mushroom powder to the mix, as it contains a host of nutritional benefits. In this recipe, we upped the nutritional quotient by using chaga mushroom powder, which is touted as a wonder food with numerous health benefits. Other beneficial mushrooms available as a healthy powder can also be used in this recipe.
1 cup (250 mL) pitted Medjool dates (about 10 to 12)
1/2 cup (125 mL) chopped raw cashews
1/4 cup (60 mL) dark chocolate chips, melted
3 Tbsp (45 mL) unsweetened cocoa powder
3 Tbsp (45 mL) chaga mushroom powder
2 Tbsp (30 mL) coconut oil, melted
In food processor, pulse dates until they begin to break down. Add nuts and continue to pulse until crumbly. Add melted chocolate, cocoa, mushroom powder, and coconut oil, and pulse until mixture comes together in a ball.
Line 8 in (20 cm) square pan with parchment. Using 1 tsp (5 mL) measuring spoon, scoop mixture and roll into smooth balls, then place in single layer in lined dish. Place in freezer for 30 minutes or longer to firm. They can be eaten as-is or rolled or dusted with colourful toppings (see tip).
Store in tightly covered container in refrigerator for up to 2 weeks, if they last that long!
Bliss ball toppings
Place small sieve over small bowl. Sift 1 tsp (5 mL) matcha powder with 1 tsp (5 mL) cornstarch. Roll bliss balls in coating. Makes enough coating for about 12 balls.
Repeat using 1 tsp (5 mL) beet powder and 1 tsp (5 mL) cornstarch, and then again using 1 tsp (5 mL) blue pea powder with 1 tsp (5 mL) cornstarch.
Other suggestions include rolling balls in cocoa, hemp hearts, chia seeds, or ground nuts. Or dip in melted chocolate and chill until firm.
Each bliss ball contains: 66 calories; 1 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 10 g total carbohydrates (7 g sugars, 1 g fibre); 1 mg sodium