August 04, 2014
coconut jaffa bliss balls
Afternoon tea used to consist of fresh baked scones with jam and cream or hot pikelets straight from the pan. It wasn’t unusual for the kids to come home from school with the smell of fresh baked items in the air, their friends trailing in behind them eager to join them at the table.
These days however, even though life is no busier than it was ten years ago, I seem to be lacking in both time and energy to bake before school pick up so have been playing around with different versions of the popular bliss ball/truffle that I can keep on hand in the fridge/freezer. The thing I love about these wee treats is that they are super fast to prepare. You literally throw whatever ingredients you want into the food processor, blitz for a minute or so then roll into balls. It’s really as simple as that.
These coconut jaffa balls are my kids current favourite. They hit the spot rather nicely, especially for a chocoholic like myself.
Coconut Jaffa bliss balls - approx. 25-30 balls
2 cups desiccated coconut
1/2 cup almond meal
1/4 cup cocoa
1/4 cup melted coconut oil/butter
1/4 cup rice malt syrup
a scant 1/2 cap of orange oil
Place all ingredients into a food processor and blend for 30-60 seconds until the mixture comes together. Using moist hands, roll teaspoon amounts into balls and put onto a plate. Place into the fridge to firm up. Store in an airtight container in the fridge or freezer.
- best eaten within five days if kept in the fridge
- will keep well in the freezer for a few weeks (if they aren’t demolished sooner)
- allow to thaw slightly before eating if kept in the freezer
- orange zest or orange essence would add a subtler flavour but can be substituted for the orange oil