Salted Caramel Bliss Balls
With no refined sugar, just natural ingredients (dates, almonds, coconut, vanilla) enhanced with a kick of salt, these healthy treats are just that, a treat; but they are also delicious flavour bombs with a delectable chewy texture and an energy booster. These are the best Bliss Balls I have made so I feel I need to shout about them. The recipe comes from Alex at It’s not Complicated, and, unusually for me, I haven’t changed a thing – they are exactly the same as in the original recipe.
I have always cooked a lot and since starting the blog, I spend even more time in the kitchen, perfecting recipes, double checking every aspect and taking photographs. I love it, but I also love cooking without the performance of blogging; I really enjoy trying out other people’s recipes and not taking dozens of pictures. When I tried this recipe, however, I realised that it is so good, I immediately made it again so I could photograph it and post it on the blog! Try them – I promise, you will not be disappointed!
How to make Salted Caramel Bliss Balls
Collect all your ingredients together:
- ground almonds/almond meal
- desiccated coconut, unsweetened
- vanilla extract
- fine sea salt
Simply throw everything into the blender (making sure the dates have had the stones removed) and process until completely broken down and sticking together. It will take a few minutes to come together. First it will look like crumbs but keep processing and it will eventually stick together. If it doesn’t, add an extra date or two. Use a small ice cream scoop to scoop out equally sized balls
Use your hands to roll into neat balls and then dip each one is desiccated coconut.
Once made, these balls are best stored in the fridge and eaten within 2 weeks.
Made this recipe?
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Salted Caramel Bliss Balls
With no refined sugar, just natural ingredients and all enhanced with a kick of salt, these healthy treats are just that, a treat, as well as a delicious flavour bomb, a delectable chewy texture and an energy booster.
- 200g/1 packed cup pitted Mejdool dates
- 100g/1 cup ground almonds
- 20g/¼ cup desiccated coconut
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons desiccated coconut
Collect together your equipment (see Recipe Notes below) and ingredients.
Remove any stones from the dates and roughly chop. Place in the food processor.
Add the almonds, coconut, vanilla extract and salt
Process until everything has broken down and sticking together. This will takes a few minutes.
Use a small ice cream scoop and scoop out as many small balls as possible.
Use your hands to roll into smooth balls.
Place in a bowl of desiccated coconut and ensure they are all covered in the desiccated coconut.
Eat, enjoy and store the remainder in an airtight container in the fridge.
- food processor
- chopping board and knife
- kitchen scales and measuring spoons