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Salted Carob Bliss Balls Recipe

Servings: 40 1 inch balls

Ingredients

  • 1/3 cup coconut oil or butter (as in dairy butter or coconut butter), melted.
  • 2.5 cups mixed toasted nuts (I activated a mix of almonds and cashews and toasted them)
  • 2 tbsp flax seeds (golden or brown)
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1.5-2 fresh bananas (you could also use same volume in roast sweet potato if it needs to be less sweet again)
  • 8 tbsp carob powder (if you were making it with cacao, use 6 tbsp)
  • 1 heaped tbsp ground cinnamon*
  • 1/2 tsp himalayan sea salt
  • desiccated coconut for dusting (about 1/2 – 2/3 of a cup)

Instructions

  • Grind your nuts and seeds in a food processor, blender or thermomix, to a rough meal (thermomix, speed 7, 10 seconds)
  • Grind your nuts and seeds in a food processor, blender or thermomix, to a rough meal (thermomix, speed 7, 10 seconds)
  • Trouble shoot: If your mix is too dry to ‘ball’ it could be that your nuts were on the dry side. No problem. Add another 1/4 cup of coconut oil to do the trick.
  • Now roll your balls and dust in a bowl of desiccated coconut. Set aside in a bowl.
  • Chill in the fridge until you’re serving.
  • They’ll last happily in the fridge for a week.