Still sugar free and still loving it. Especially when I can manage to concoct something as scrumptious as these double choc bliss bombs. Mmmmm.
Think rich and velvety with crunchy nuggets of cacao nibs and bursts of dried cranberries. Rum balls without the rum (or sugar). Vegan, dairy and gluten free. What more could you want really? (Apart from world peace and an end to the climate emergency of course). In the meantime, eat cake, I mean, bliss bombs.
Double Choc Bliss Bombs
2 cups of pitted dates
¼ cup dried cranberries
¾ cup of desiccated coconut
¼ cacao nibs
¼ cup cacao powder
extra desiccated coconut for dusting
Soak the dates in boiling water for at least 30 minutes to make them soft and squishy. Skip this step if you're using fresh dates - just remember to remove the pips!
Drain the dates and squeeze out the excess moisture.
Throw the dates and dried cranberries (make sure to buy the ones sweetened with apple juice not sugar) into a food processor and blitz.
Once they've become a paste, add in the coconut, cacao powder and cacao nibs.
Blitz again until it all comes together.
Sprinkle the extra coconut on to a plate.
Dip your hands in cold water (this reduces the amount of mixture that sticks to your hands).
Spoon out some mixture and roll it between your palms to make it into balls.
Roll the ball in the extra coconut and then put it on a plate.
Repeat for the rest of the mixture.
Refrigerate for an hour or two before devouring.