‘ROLOS’ WITH MY HOMIES

‘ROLOS’ WITH MY HOMIES

By
From
Bliss Bites
Makes
18
Prep
15 mins

Hot dang these are good. Perfect caramel goodness coated in raw dark chocolate. I don’t know about you, but I think that’s a pretty winning combination and anyone who eats these will fall in love with you, instantly.* These balls are a great substitute for dessert when you want something sweet, but nothing too full-on. Plus, they have what I call the ‘pimp my bliss ball’ factor, where you can add a few extra powders (see note) for added goodness. Or you can just go with what’s here, for a simpler treat. These can be made nut-free by substituting the nut butter with tahini, and cacao-free by using a carob bar to melt and coat, instead of the chocolate.

*Don’t hold me to that.

Ingredients

Quantity Ingredient

CARAMEL FILLING

Quantity Ingredient
10 medjool dates, pitted, about 200 g
2 tablespoons maple syrup
90g almond butter
or cashew butter
or tahini
1 teaspoon vanilla extract
or 1/2 teaspoon vanilla powder
1 tablespoon golden linseed meal
1 tablespoon coconut butter
or coconut paste, optional
pinch pink sea salt flakes

COATING

Quantity Ingredient
100g raw dark chocolate, melted and cooled

Method

  1. Place all the filling ingredients in your food processor or blender and pulse until they’re well combined and the mixture forms a firm ball.
  2. Wrap the ball in plastic wrap and put it in the fridge to set for about 30 minutes. Line a medium-sized tray with baking paper.
  3. When the date mixture is firm, take about half a tablespoon of it at a time and roll them into 1 cm balls. Dip the balls in the melted chocolate, allowing any excess chocolate to drain off, and place them on the tray. Put them in the fridge for 30 minutes for the chocolate to set then transfer them to an airtight container. Store them in either the fridge or freezer; they will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

NOTE

  • You can add one (or all) of the following when making your caramel filling: 1 teaspoon maca powder, 1 teaspoon mesquite powder and/or 1 teaspoon lucuma powder.
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