Raw choco­late and goji berry bliss balls

MAKES 25 PREP AND COOK TIME 20 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

2¼ cups (270g) pecans 22 (400g) fresh dates, seeded ⅓ cup (35g) raw ca­cao pow­der 1½ tea­spoons co­conut oil 2 tea­spoons finely grated orange rind ¼ cup (30g) goji berries 2 cups (150g) shred­ded co­conut, lightly toasted

1 Add pecans to a food pro­ces­sor; process un­til finely chopped. Add the dates, ca­cao pow­der, co­conut oil, orange rind and 3 tea­spoons wa­ter; process un­til com­bined. Trans­fer to a bowl; stir in the goji berries. 2 Clean the food pro­ces­sor and then pulse the shred­ded co­conut un­til it is chopped coarsely. 3 Roll ta­ble­spoons of the mix­ture into balls and roll in the toasted co­conut. Trans­fer balls to a clean con­tainer and re­frig­er­ate for an hour or un­til firm.

Suit­able to freeze. Not suit­able to mi­crowave.

Raw choco­late and goji berry bliss balls

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