Raspberry Cashew Bliss Balls
When it comes to Christmas, the idea of edible presents has a lot of appeal. Homemade gift ideas that are fun to make and will bring joy to the lives of those you love – including these delicious Raspberry Cashew Bliss Balls, thanks to FreshChoice CityMarket.
For the bliss balls base:
210 grams Frozen Raspberries
180 grams Rolled Oats
120 grams Shredded Coconut
60 grams Coconut Oil – melted
60 grams Cashew Nuts Whole
1 teaspoon Vanilla Bean Paste
40 grams Liquid Honey
For the Icing:
300 grams White Chocolate Melted (or preferred chocolate)
Enough for garnishing – Freeze-Dried Raspberries
- Place slightly defrosted Raspberries into a blender with all other bliss balls base ingredients
- Blend until smooth, scrape down the sides a couple of times to make sure the ingredients mix well. (it is best if there is still a little texture in the mixture).
- Line a mini muffin tin with glad wrap, spray the tins lightly first this helps the glad wrap sit nicely into the moulds.
- Press the glad wrap down so that it forms to the shape of the muffin tin.
- You can also roll the mixture into balls rather than pressing into moulds.
- Then you press your bliss ball mixture into the tins
- Press firmly so that the mixture presses together and fills the tin
- Once tins are full, set in the refrigerator for approx. an hour.
- Remove from the tins using the glad wrap to pull them out of the moulds
Garnishing your Bliss Balls:
- Melt your white chocolate so it is smooth and slightly runny
- Dip the top of your bliss ball into the white chocolate just enough to cover the top ½
- Garnish with a freeze-dried raspberry and let the chocolate set before plating or putting into a Christmas treat parcel