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!
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
LEMON & COCONUT COOKIES
Healthy zesty cookies to liven up your lunch box!
INGREDIENTS
2 Cup Coconut
1/4 cup Lemon juice
1/4 cup Coconut Oil (melted)
1 x Lemon zest
1 tsp Natural Organic Vanilla Essence
3 x Fresh dates
METHOD
1. Add dates, lemon zest, lemon juice, vanilla essence, and coconut oil to food processor and process until it forms a thick paste.
2. Add coconut to food processor and mix until all ingredients are combined.
3. Press into small silicon muffin trays and store in the fridge until serving.
Enjoy!
Servings: 12-15 cookies
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).
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
BANANA CHOCOLATE RAW PIE
Raw pie to curb those sweet cravings without the guilty feeling!
Base
INGREDIENTS
2 C Walnuts
3 Tbsp Raw Cacao powder
5 Fresh Dates
1/8 tsp Sea 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
2 cups soaked Cashew nuts
3 ripe Bananas
2 Tbsp Lemon Juice
1/2 C Honey
1 tsp Natural Vanilla Essence
1/8 tsp Sea salt
1 Cup Raw Almond Milk* (see recipe below)
3 Tbsp Lecithin
1 C Virgin Cold Pressed Coconut Oil
METHOD
1. Place the 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 half of the filling into the crust
5. To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth.
6. Add to top of banana layer of filling (2 layers) or swirl together 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
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 ~
CHOCOLATE MACAROONS
A yummy mid-day treat, to treat that sugar craving!
Chocolate is one of most peoples favourite sweet treats. These live chocolate macaroons are a perfect healthy alternative to the usual highly refined sugar treats. This recipe is so simple to make and is one of the healthiest treats for people with a sweet tooth. They not only taste great but also nourish the body with iron, magnesium, essential fats, and antioxidants.
Free from refined sugar, gluten, egg, and dairy - makes raw macaroons allergy friendly and a perfect sweet treat that is guilt free. If you are trying to cut out sugar from your diet, then these are your answer to satisfy cravings for chocolate.
INGREDIENTS
2.5 cups Fine or medium shredded coconut
¾ cup Raw Cacoa powder (unsweetened)
½ cup Honey – manuka or pure liquid honey
½ tsp Vanilla extract (natural, alcohol free)
4 Tbsp Coconut Oil
¼ tsp Himalayan salt
Method
In a large bowl combine all the ingredients and stir well. To shape the macaroons use a tablespoon, scoop, and roll with damps hands, then place in a container (single layer). If you want perfect shapes press into a silicon muffin tray and then pop out when set. Refrigerate for at least two hours.
Please note even though these are raw and contain no sugar, gluten, dairy, or egg they are still a “sometimes” food - best served as a sweet treat and not to be eating in large quantities or everyday - all in moderation!
Enjoy and Live Lightly! x
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