Choc orange bliss balls
Chocolate and orange - a match made in heaven! With lots of beautiful Aussie oranges in season at the moment I have been creating lots of delicious recipes including these super simple, jaffa-flavoured bliss balls. The kids love them and they are nut free so they make a delicious little bite-sized wholefoods treat (packed with fibre and protein) for the school lunchbox.
½ cup (80g) sunflower seeds
½ cup (80g) pumpkin seeds (pepitas)
½ cup (80g) preservative free desiccated coconut
Pinch sea salt
1 tsp orange zest
4 Tbsp raw cacao powder
2 cups (460g) medjool dates, pitted
3 tsp coconut oil
Place the sunflower seeds, pepitas, coconut, salt, orange zest and cacao powder into a food processor and pulse blend until the seeds resemble a fine crumb.
Add the pitted medjool dates and coconut oil and blitz again until the mixture comes together.
Using wet hands, shape the mixture into small balls. You can then roll them in a little extra desiccated coconut if you wish to coat them but I like to leave these ones as they are.
Store the bliss balls in an airtight container in the fridge or freezer.
Makes approx 24 bliss balls