Audacious Bliss Balls (revisited)

Like most of us who have been sheltering in place these past several weeks, i only venture out to the grocery store once a week. This has led me to dig deeper into my pantry on several occasions when I’ve run out of this or that. As a result I’ve started making my own nut milk at least twice a week because daily immunity-boosting smoothies have become a thing around here and while I’ve run out of boxed almond milk a few times, I am well stocked on a vast variety of nuts. I’ve made cardamom macadamia nut milk, vanilla almond milk, pumpkin seed milk, hemp seed milk and my favorite so far, chocolate cinnamon hazelnut milk. But the thing about nut milks is…..a whole bunch of leftover nut pulp when you’re done. It felt ridiculously wasteful to simply toss that pulp into the compost bin so I started experimenting. I used it to make cookies (tasty but too soft and mushy), I put it in the smoothies (didn’t really do much for me) and then I tried making bliss balls with it. Eureka! They were divine.

This is an updated version of my original recipe (where I go onto further depth about adaptogens and how to use them). What with all the nut pulp that’s been happening lately, I’ve pretty much perfected it. I still use one or another of my favorite adaptogen blends and I’ve included links in the recipe. I’m always up for a hit of adaptogenic magic!

xo

Lisa

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Audacious Bliss Balls

Yield: 18-20 Bliss Balls

Author: Lisa Levine

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

An audaciously delicious treat, full of protein and healthy fats. Yum!

Ingredients

• 5 medjool dates, pitted
• 1 batch of nut pulp from some homemade nut milk (hazelnuts or almonds work great here).
• 1 cup of cashews or almonds, unsalted (toasted adds a nice flavor but isn't necessary). Note* You can use a combo of raw sunflower seeds and pumpkin seeds if you have a nut allergy
• 1/2 cup unsweetened coconut flakes
• 1/4 cup raw cacao powder
• 1 heaping tablespoon Cacao Magic from Philosophieor Stress Less adaptogen blendfrom Elli-Vated Goods)
• 2 tablespoons almond milk (or coconut or hemp if preferred)
• 1 tablespooon maple syrup
• 2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Big pinch of sea salt
• optional: 1 heaping scoop collagen peptides (pure protein and good for hair, skin & nails)
• optional: Melted chocolate for dipping (use chocolate that's at least 70% cacao), or cacao powder for rolling.

Instructions

1. Add all the ingredients except the melted chocolate to a food processor and pulse until well combined. You may need to stop and scrape down the sides a few times. Then, using your hands, roll the contents into small balls, roughly the size of a tablespoon. Put the balls on a plate and chill in the fridge or freezer for about 30 minutes. You can enjoy them as is or dip them in melted chocolate and chill for another 30 minutes. If dipping them in melted chocolate seems like too much of a chore, you can try rolling them in some cacao powder. They should last for about a week in the fridge and about a month in the freezer.
2. Note: There are lots of options for melting chocolate at home. My favorite way is to use Theo’s Baking chocolate and melt it in a makeshift double boiler on my stove. I combine equal parts 70% and 85% cacao and it’s the perfect amount of dark.

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Tag @thelisalevine on instagram and hashtag it #audaciouslydelicious

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