CRANBERRY & COCONUT BLISS BALLS by Danielle O’Donoghue

Recipe: CRANBERRY & COCONUT BLISS BALLS by Danielle O’Donoghue

Ingredients Serves:

Bliss balls:

½ cup dried cranberries

200g desiccated coconut

¼ cup chia seeds

¼ cup raw honey

Chocolate coating:

100g raw cacao butter

40g raw cacao powder

50g maple syrup

pinch sea salt

½ tsp vanilla extract

Method

Place chia seeds in a food processor and blitz till ground. Add the rest of the bliss ball ingredients and process till everything comes together. Roll a tablespoon of the mixture into small balls and place in the freezer to chill while you make the chocolate.

Melt the cacao butter over a double boiler. Once you have a fully melted golden liquid remove the cacao butter from the heat and stir in the remaining ingredients. Allow to cool for 5 or so minutes.

Get the rolled balls out of the freezer and dip them half into the chocolate, or drizzle with chocolate. Leave to harden on a baking paper lined tray. Once all have their chocolate decoration return to freezer or fridge to set.

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