Raspberry Chocolate Bliss Balls
We had these beautiful Raspberry Chocolate Bliss Balls at our Be the Light event last weekend and they were a massive hit! Here's the recipe if you want to give them a go at home!
Ingredients
1 Cup (35g) Freeze Dried Raspberries (Fresh As)
1 Cup Cashew nuts
1 Cup Brazil nuts (Ceres)
1 cup Dates (fresh) or Trade Aid Medjool Dates
1/2 cup Cacao Powder (Matakana Superfoods)
Juice of 1 Lemon
1 packet (35g) of Freeze Dried Raspberry Powder (Fresh As) to roll the bliss balls in
Method
1. Grind up Raspberries into a rough powder in the food processor.
2. Add cashew nuts and brazil nuts to the food processor with the raspberries and process until the nuts are ground into a powder.
3. Add de-pitted and roughly chopped dates, lemon juice, and cacao powder to the food processor and process until it forms a dough.
4. Shape into balls and roll in the raspberry powder. Store in the fridge until serving.
Enjoy!
Servings: 15 - 20 bliss balls.
Zesty Blackcurrant Bliss Balls
Bliss Balls are a great choice as a healthy, nutrient packed option to snack on as an afternoon pick-me-up or an after dinner sweet treat! Check out these amazing zesty Blackcurrant Bliss Balls made up by our very own Erin!
Ingredients
1 Cup Freeze Dried Blackcurrants
1 Cup Cashew nuts
1 Cup Almonds
1 cup Dates (fresh)
Juice of 1/2 a Lemon
Zest of 1 Lemon
*1/2 cup of extra Freeze Dried Blackcurrants to roll the bliss balls in.
METHOD
1. Grind up Blackcurrants in to a powder in the food processor. Put aside 1/2 cup of the powder in a bowl to roll the bliss balls in later.
2. Add cashew nuts and almonds to the food processor with the blackcurrants and process until the nuts are ground into a powder.
3. Add de-pitted and roughly chopped dates, lemon juice, and lemon zest to the food processor and process until it forms a dough.
4. Shape into balls and roll in the extra blackcurrant powder. Store in the fridge until serving.
Enjoy!
Servings: 15 - 20 bliss balls.
Cacao & Blackcurrant Bliss Balls
Bliss Balls are a favourite treat at Golden Yogi and we find any excuse to whip up a batch of deliciousness! This recipe has been prepared especially for Mother's Day by Emma Scafton our newest team member who keeps a finger on the pulse of all things yoga, raw vegan and well being!
Ingredients
1 Cup Raw Almonds
12 Dried Figs (soaked in hot water for 5-10 minutes)
1 Cup Coconut Shreds
½ Cup Freeze Dried Blackcurrants
½ Cup Cacao Butter
¼ Cup Cacao Powder
Method
Soak the dried figs in a bowl of hot water (boiling water from the jug is fine) and set aside whilst preparing the other ingredients
Place the almonds, coconut and blackcurrants into the food processor
Drain the figs and roughly chop along with the cacao butter and place into the food processor
Mix ingredients in the food processor until a sticky consistency forms - you may need to add a little bit of water to the mix to help bind the ingredients
Shape the mixture into balls according to the size you wish and roll into cacao powder, you can also try rolling into desiccated coconut or simply leave them plain
Enjoy!
Blueberry & Cacao Bliss Balls
These little balls of delish went down an absolute treat at our recent Summer Solstice event!
Ingredients
1 cup Dates (soaked)
1 Cup Almonds
1 Cup Walnuts
1/3 cup Cacao powder
1/2 cup Coconut flakes
1/3 cup Cacao nibs
1/8 tsp Sea Salt
3 Tbsp Coconut Oil (melted)
1 tsp Natural Vanilla Essence
1/3 cup Dried blueberries
1/2 cup Pistachios
METHOD
1. Grind up almonds, walnuts, coconut flakes in the food processor, then transfer to a bowl.
2. Add dates, and coconut oil to food processor and process until it forms a thick paste.
3. Add to food processor the ground nut mixture, cacao powder, vanilla, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Add blueberries, pistachios, and cacao nibs to the food processor and pulse until blended into the dough but still chunky to add texture and colour to the dough.
5. Shape into balls and store in the fridge until serving.
Servings: 15 - 20 bliss balls (remember to eat in moderation).
These little balls of delish went down an absolute treat at our recent Summer Solstice event!
Raw Raspberry Pie
A delicious, healthy vegan pie recipe to get your mouth watering, made with ingredients that are actually good-for-you. It’s a dessert to LIVE for!
BASE
Ingredients
1.5 cups Raw Almonds
1/3 cup Raw Cacao powder
1/4 cup Raw Cacao nibs
10 Dates
1 tsp Natural Vanilla Essence
1/8 tsp Sea Salt
Method
Grind almonds in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
FILLING
Ingredients
3 cup Cashew nuts (soaked overnight)
2 cups Fresh Almond milk
2 Tbsp Lemon juice
1/3 cup Honey
1.5 cups Raspberries (fresh or frozen)
3/4 cup Coconut oil (melted)
2 Tbsp Lecithin
Method
1. Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil, lecithin, and raspberries. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Cover the base of the pie with 1/2 cup raspberries.
5. Pour half the filling into a bowl. To the remaining filling in the blender add a cup of raspberries and blend until smooth.
6. Pour together the two jugs of filling into the base to make marble effect of raspberry and white filling. Once all the filling has been poured into the base you can use a spoon to make pretty marble patterns on the top of the pie.
7. Decorate the pie with raspberries on the top. Place pie in the freezer to set. Once the pie has set firm move into the fridge.
Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.
DOUBLE CHOCOLATE BLISS BALLS
These double chocolate bliss balls are a great healthy option to satisfy your sweet treat cravings!
INGREDIENTS
1 Cup Almonds
1 Cup Brazil nuts
1/2 Cup Pumpkin Seed
1/3 Cup Cacao Nibs
1/3 Cup Coconut Nectar
2 Tbsp Cacao powder
2 Tbsp Cacao butter
1/8 tsp Sea Salt
METHOD
1. Grind up almonds, brazil nuts, and pumpkin seeds in the food processor.
2. Add cacao nibs, coconut nectar, cacao powder, cacao butter, and salt to food processor and process all ingredients together for a few minutes until the mixture forms a dough.
3. Shape into balls and store in the fridge until serving.
Servings: 15 - 20 bliss balls.
RAW ANZAC COOKIES
Enjoy with your favourite herbal tea or a green juice. Yum!
INGREDIENTS
1 cup Almonds (ground)
1/2 cup Cashew nuts
1/2 cup Sunflower Seeds
1 cup Shredded Coconut
1/4 cup Coconut Nectar (or honey)
2 Tbsp Coconut Oil (melted)
1tsp Vanilla Essence
1/8 tsp Sea Salt
METHOD
1. Grind up almonds, cashew nuts, and sunflower seeds in the food processor.
2. Add shredded coconut, coconut nectar, coconut oil, vanilla essence, and salt to the food processor. Process all ingredients together for a few minutes until the mixture forms a dough.
3. Roll into balls and then place on a tray. Press the balls flat into cookies with a fork.
6. Store in freezer until ready to serve. Please note, once out of fridge these will soften and could become crumbly.
Enjoy with your favourite herbal tea or a green juice. Yum!
RAW CHOCOLATE MARBLE DREAM PIE
Eat, share & enjoy with friends and family!
BASE
INGREDIENTS
1 1/2 cups dry Almonds
3 Tbsp Cacao Powder
1/3 cup Cacao Nibs
10 x fresh Dates
1 tsp Natural Vanilla Essence
1/8 tsp Himalayan Salt
METHOD
Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.
PIE FILLING
INGREDIENTS
3 cups soaked Cashew nuts
2 cups Raw Almond Milk* (see recipe below)
3 Tbsp Lemon Juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
1/8 tsp Sea salt
3 Tbsp Lecithin
1/2 cup Virgin Cold Pressed Coconut Oil
1/2 cup Cacao Butter
METHOD
1. Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.
2. Add to blender all ingredients except the coconut oil, cacao butter, and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil, cacao butter, and lecithin to blender. Resume blending until smooth and creamy.
4. Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.
5. To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.
6. Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.
Eat, share & enjoy with friends and family!
The pie will keep for at least 4 days. Store covered in the fridge.
*RECIPE: RAW ALMOND MILK
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days
RAW HOMEMADE CHOCOLATE
Check this out for a healthy chocolate alternative!
INGREDIENTS
1 cup Cacao powder
3/4 cup Cacao butter
1/2 cup Honey
2 cups combining: nuts, seeds, cacao nibs, dried fruit of your choice. (I used a combination of pumpkin seeds, sunflower seeds, almonds, cashew nuts, cacao nibs, goji berries, and raisins.)
METHOD
1. Melt cacao butter and honey slowly. Place the ingredients in a glass bowl and then put the glass bowl in a bigger bowl of warm / hot water (but not too hot!). It will take about 15 minutes to melt into a liquid slowly.
2. Add melted cacao butter, honey, and cacao powder into a food processor and blend until smooth.
3. Pour chocolate mixture into a bowl containing the mixture of nuts, seeds, and dried fruit. Mix until the chocolate covers all the nuts, seeds, and fruit. Pour the yummy chocolate mixture into a paper lined slice tin (or you could use silicon moulds if you would like small chocolates).
4. Place into the refrigerator for an hour to set. Enjoy!!
Note: You could use maple syrup, coconut nectar, stevia, or agave nectar instead of honey as the sweetener.
RAW CHOCOLATE CARAMEL SLICE
A yummy caramel slice to cozy up on the couch with!
BASE
Ingredients
1/2 cup, shredded coconut
1 cup, medjool dates (pitted)
1/2 cup, raw almonds
1/4 cup, cacao nibs
1/8 tsp, salt
4 Tbsp, coconut oil (gently melted, by sitting the glass jar in a container of warm water)
Caramel filling
Ingredients
1/2 cup, medjool dates (pitted)
1 1/2 cups, cashew nuts (soaked in water overnight)
1 Tbsp, tahini
1/2 cup, honey
1/2 cup, coconut oil, melted
Chocolate topping
Ingredients
1/4 cup, Cacao butter (or Coconut oil), melted
1/4 cup, honey, melted
1/4 cup, raw cacao powder
METHOD
Line the bottom and sides of a square baking tin (20cm x 20cm) with baking paper.
1. Place almonds, coconut, cacao nibs, medjool dates, and salt in a food processor and blitz until a fine crumbly texture. Drizzle in melted coconut oil and pulse until well combined and the mixture forms a dough.
2. Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon.
3. To make the caramel: place dates in the food processor along with the softened cashew nuts, honey, tahini, and coconut oil. Process until smooth – this will take a few minutes.
4. Spread caramel all over the base in the baking tin. Set aside in the fridge or freezer for a few hours until the filling is firm.
5. Melt cacao butter and honey in the top of a double boiler or in a glass bowl set above a small pot of simmering water. Add cacao powder once honey and cacao butter is melted. Pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set.
6. Cut into about 25 pieces. The slice will keep for up to 4 days in the fridge, and actually tastes better a day or two after it has been once the flavours have mingled and the caramel has had a chance to become firm.
Share and Enjoy. Sat Nam x
RAW WHITE CACAO SEED COOKIES
A sweet protein punch to take with you on the go!
INGREDIENTS
1 cup Cashew nuts
1 cup Sunflower seeds
1/3 cup Raw Cacao Nibs
1 Scoop NuZest Natural Clean Lean Protein
8 x Fresh Dates
1tsp Vanilla Essence
1/8 tsp Salt
3 Tbsp Cacao Butter (melted in a warm bowl of water)
METHOD
1. Grind up cashew nuts and sunflower seeds in the food processor, then transfer to a bowl.
2. Add dates, vanilla essence, and cacao butter (melted) to food processor and process until it forms a thick paste.
3. Add to the thick paste in the food processor the ground cashew nuts and sunflower seeds, protein powder, cacao nibs, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls or press into silicon mini muffin trays for perfect cookie shakes. Store in the fridge until serving.
Servings: 15 - 20 bliss balls (remember to eat in moderation).
STRAWBERRY DREAM PIE
Most people love strawberries, so this ones the perfect one to bring along to your next special occasion!
BASE
INGREDIENTS
1 cup Walnuts
1 cup Almonds
1/3 cup Raw Cacao powder
8 Dates
1/8 tsp Sea Salt
METHOD
Grind almonds and walnuts in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
FILLING
INGREDIENTS
3 cup Cashew nuts (soaked overnight)
3/4 cup Lemon juice
1/4 cup Water
1/2 cup Honey
1 cup Strawberries (fresh or frozen)
1 cup Raspberries (fresh or frozen)
3/4 cup Coconut oil (melted)
2 Tbsp Lecithin
METHOD
1. Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Pour the filling into the base.
7. Decorate the pie with strawberries and raspberries on the top. Place pie in the fridge to set.
Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.
GINGER BLISS BALLS
Zesty ginger bliss balls to boost your protein intake.
INGREDIENTS
1 cup Sunflower seeds
1 1/2 cup Cashew nuts
1 tsp Vanilla Essence
5 Tbsp Coconut oil (melted)
10 Fresh dates
2 Scoops Nuzest Clean Protein - Natural flavour
3 tsp Ground ginger
1/4 tsp Sea salt
METHOD
1. Grind up sunflower seeds and cashew nuts in the food processor, then transfer to a bowl.
2. Add dates, vanilla essence, and coconut oil to food processor and process until it forms a thick paste.
3. Add to food processor the ground sunflower seeds, and cashew nuts, ginger, Nuzest protein, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls and store in the fridge until serving.
Serves 15 - 20 bliss balls (remember to eat in moderation).
SUPER SEED BARS
Super seed bars- the perfect thing to pop into your lunch bag on your way out the door!
INGREDIENTS
2 cups Almonds
1 cup Pumpkin Seeds
1 cup Sunflower Seeds
3/4 cup Sesame Seeds
1/2 cup Hemp Seeds (or extra Sunflower seeds)
1/2 cup Flax seeds
2/3 cup Goji Berries (or Raisins)
2/3 cup Cacao Nibs
1/8 tsp Sea salt
1 tsp Natural Vanilla Essence
1/2 cup Tahini
1/2 cup Honey
1/2 cup Raw Cacao Butter (melted)
1/4 cup Coconut oil (melted)
METHOD
1. Grind up almonds, pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, and flax seeds in the food processor, then transfer into a bowl. Depending on your food processor size you may need to do in small batches.
2. Add the remaining ingredients into the bowl with the ground nuts and seeds.
3. Stir until all ingredients are combined well together.
4. Press into a slice tin (lined with paper)
5. Place in fridge to set and until ready to serve.
Enjoy!
WHITE CHOCOLATE & BLUEBERRY PIE
Blueberries are filled with antioxidants and they look exceptional on any dessert table!
BASE
INGREDIENTS
3/4 cup Almonds
3/4 cup Sunflower Seeds
5 Tbsp Raw Cacao Powder
10 fresh Dates
1 tsp Natural Vanilla Essence
1/8 tsp Salt
3/4 cup Blueberries (fresh or frozen)
METHOD
Grind almonds and Sunflower seeds in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. Layer 3/4 cup of blueberries on top of the base.
WHITE CHOCOLATE FILLING
INGREDIENTS
3 cups Cashew Nuts (soaked)
2 cups Water
2 Tbsp Lemon juice
1/2 cup Honey
1/8 tsp Sea salt
1 tsp Natural Vanilla Essence
3 Tbsp Lecithin
3/4 cup Raw Cacao Butter (melted)
1 cup Blueberries
METHOD
1. Place cacao butter into a jar, then place the jar into a bowl of warm water to melt the butter into a liquid.
2. Add to blender all ingredients except the cacao butter and lecithin. Blend until smooth and creamy.
3. Add melted cacao butter and lecithin to blender. Resume blending until smooth and creamy.
4. Pour half the filling into a small jug and put to the side.
5. Add blueberries to the remaining filling in the blender and blend until smooth.
6. Pour together the white chocolate filling and blueberry filling into the crust to create the marble effect.
7. Decorate the pie with blueberries on the top. Place pie in the fridge to set.
The pie will keep for at least 4 days. Store covered in the fridge.
DIVINE GEM RAW TRUFFLES
Melt in your mouth truffles, perfect for an afternoon snack!
INGREDIENTS
3/4 Cup Raw Almonds
1/4 Cup LSA
1/2 Cup Raisins
1/3 Cup Raw Cacao Powder
3 tbsp Coconut Oil (cold-pressed)
1 tbsp Tahini
1 tsp Honey
1/8 tsp Sea Salt
1-2 tbsp Water
METHOD
1) Put Almonds in the food processor, and blend well until finely ground.
2) Tip Almonds into a separate bowl, and add the other dry ingredients.
3) Add all remaining ingredients to the food processor, and blend to form a paste.
4) Add the bowl of dry ingredients to the paste in the food processor, and blend until it forms a bliss ball texture.
5) Roll small spoonfuls of mixture into balls with the palms of your hands.
6) Place truffles in the fridge or freezer to set.
Enjoy!
ORANGE & FIG BLISS BALLS
Here's a good three thrityitis fix, yummy orange and fig bliss balls!
INGREDIENTS
6 Figs (soaked)
4 Fresh dates (soaked)
1 Cup Almonds
1/2 cup Sunflower seeds
1/2 cup Coconut
1 x Orange zest
3 Tbsp Coconut Oil (melted)
2 Tbsp Orange juice
1/8 tsp Sea Salt
METHOD
1. Grind up almonds and sunflower seeds in the food processor, then transfer to a bowl.
2. Add figs, dates, orange zest, orange juice, and coconut oil to food processor and process until it forms a thick paste.
3. Add to food processor the ground almonds and sunflower seeds, coconut, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls and store in the fridge until serving.
Serves 15 - 20 bliss balls (remember to eat in moderation).
RAW GINGER SLICE
Healthy sweet option!
BASE
INGREDIENTS
2 cup Cashew nuts
1 cup Coconut
8 x Fresh Dates
2 Tbsp Coconut Oil (melted)
1 tsp ground Ginger
1/8 tsp Sea Salt
CRUNCH TOPPING
INGREDIENTS
4 Tbsp Coconut Oil (melted)
2 tsp Ground Ginger
1 Tbsp Liquid Honey
METHOD
1. Grind up cashew nuts in the food processor, then transfer to a bowl.
2. Add dates and coconut oil to food processor and process until it forms a thick paste.
3. Add to food processor the ground cashew nuts, coconut, ground ginger, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Press into a slice tin (lined with paper).
5. Make crunch topping by adding melted coconut oil, warm honey, and ground ginger powder into a small bowl. Stir until all ingredients are combined. Pour over the base.
6. Place in fridge until ready to serve.
Enjoy!
LOVIN' LEMON RAW PIE
Zesty Lemon Raw pie recipe!
Crust
INGREDIENTS
1 cup Almonds
1 cup Coconut
8 fresh Dates
2 Tbsp Coconut Oil (melted)
1/2 tsp Natural Vanilla Essence
1/8 tsp Salt
METHOD
Combine all ingredient in Food Processor. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
Lemon Filling
INGREDIENTS
3 cups Cashew Nuts (soaked)
1 1/4 cup Almond Milk (see recipe below)
1 cup Lemon juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
3 Tbsp Lecithin
3/4 cup Coconut Oil (melted)
METHOD
1. Place jar of coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Pour the filling into the crust and place in fridge to set.
The pie will keep for at least 4 days. Store covered in the fridge.
*Raw Almond Milk
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days
LIME & PISTACHIO BLISS BALLS + HEALTHY CHOCOLATE DIPPING SAUCE
Lime & Pistachio bliss balls with a healthy chocolate dipping sauce recipe!
INGREDIENTS
1/2 cup raw Brazil nuts
1/2 cup raw Pistachio nuts
2 1/2 Cups Coconut
8 dates
3 Tbsp Lime Juice
1 Tbsp Lime Zest
5 Tbsp Coconut Oil
Pinch of Sea Salt
METHOD
1. Add all ingredients except the coconut to your food processor and process until well combined. After a couple minutes, the mixture should form a sticky dough.
2. Put all the ingredients into bowl and stir in the coconut (if your mixture is not wet enough, add an extra tablespoon or two of water or lime juice).
2. Shape into balls and roll in crushed pistachio nuts
3. Half dip in raw chocolate dipping sauce (see directions below)
4. Store in the fridge until serving.
Servings: 15 - 20 bliss balls
HEALTHY CHOCOLATE DIPPING SAUCE
1/4 Cup Raw Cacao powder
1/4 Cup Melted Virgin Coconut Oil
2 Tbsp Liquid Honey
Pinch Sea Salt
Mix together to form a liquid dipping sauce.
Best shared with friends and family. Remember to eat in moderation. And enjoy x ~
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