Belgian Biscuit Bliss Balls

Servings: 16 (dependent on ball size)

GF RSF VEGAN

You know when you just crave something from your childhood and it haunts you until you make/eat it? This was me last week with Belgian biscuits except I wanted to make a raw ball kind of version, hence these bliss balls.

INGREDIENTS

Chia Jam:

-1/2 cup mixed frozen berries

-1T water

-1 T chia seeds

-1 T sweetener

Ball dough:

-1 cup unsalted cashews

-1/2 cup GF oats

-1/2 cup pitted dates OR 1/4 cup date paste

-1 and 1/2 T gingerbread blend

-Pinch of cinnamon

-2T hemp seeds

-1/4 cup water

Icing:

-1/4 cup Natvia

-1 T coconut butter

-1 T coconut oil

-1 tsp pink beetroot latte powder (or red food colouring)

-1 tsp coconut flour

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INSTRUCTIONS:

-Break down the frozen berries with the water and date syrup over low-medium heat. Once the berries start to break down add the chia seeds and wait until the seeds start to gel.

-Remove from heat and leave in the fridge to gel/set for at least an hour.

-Freeze in small piles for 2-3 hours.

-Add all the dough ingredients to the food processor and pulse. Add more water if necessary to achieve a dough like consistency (you do not want it too smooth).

-Remove chia jam drops from the fridge and roll into the middle of the dough with slightly wet hands into balls.

-Freeze until firmer.

-Melt the coconut butter and oil in a saucepan over low-medium heat.

-Add the Natvia and latte powder.

-Once dissolved remove from heat and add 1 tsp of coconut flour to slightly thicken.

-"Ice" the bliss balls.

-Store in the freezer and devour!