BLISS BALLS

FOR A SWEET SNACK THAT OF­FERS MORE THAN JUST A QUICK SUGAR HIT, YOU CAN’T GO PAST A BLISS BALL. THEY’RE EASY TO MAKE, STORE WELL, AND WILL KEEP EV­ERY­ONE HAPPY

Super Food Ideas - - THIS MONTH LUNCHBOX -

PEANUT ‘CARAMEL’ BLISS BALLS

MAKES 20 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

12 fresh med­jool dates, pit­ted 1 ta­ble­spoon maple syrup ½ cup crunchy peanut but­ter ¾ cup al­mond meal ½ tea­spoon vanilla ex­tract ¼ cup sul­tanas 1 ta­ble­spoon black chia seeds ½ cup gran­u­lated nuts, finely chopped

1 Place dates, maple syrup, peanut but­ter, al­mond meal, vanilla, sul­tanas and chia seeds in a food pro­ces­sor. Process un­til well com­bined and mix­ture forms a thick paste-like con­sis­tency. 2 Place gran­u­lated nuts in a small bowl. Press and roll 1 level ta­ble­spoon of mix­ture into a ball, then roll in nuts to lightly coat. Place on a plate. Re­peat with re­main­ing mix­ture and nuts. Re­frig­er­ate for 20 min­utes or un­til firm. Serve. NU­TRI­TION: (per ball) 614kj; 8.2g fat; 1.1g sat fat; 3.8g pro­tein; 13.8g carbs; 2.7g fi­bre; 0mg chol; 41mg sodium.

TURMERIC AND DATE BLISS BALLS

MAKES 20 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

12 fresh med­jool dates, pit­ted 1 ta­ble­spoon honey 2 tea­spoons ground turmeric 2 tea­spoons finely grated or­ange rind ½ cup cashew spread ½ cup LSA (lin­seed, sun­flower seeds and al­monds) ½ cup pe­cans ¼ cup sesame seeds, toasted

1 Place dates, honey, turmeric, or­ange rind, cashew spread, LSA and pe­cans in a food pro­ces­sor. Process un­til well com­bined and mix­ture forms a thick paste-like con­sis­tency. 2 Place sesame seeds in a small bowl. Press and roll 1 level ta­ble­spoon of mix­ture into a ball, then roll in sesame seeds to lightly coat. Place on a plate. Re­peat with re­main­ing mix­ture and sesame seeds. Re­frig­er­ate for 20 min­utes or un­til firm. Serve.

NU­TRI­TION: (per ball) 571kj; 8.5g fat; 0.9g sat fat; 3g pro­tein; 11g carbs; 2.7g fi­bre; 0mg chol; 5mg sodium.

MUESLI AND GOJI BLISS BALLS

MAKES 20 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

1½ cups fruit and nut oven-baked muesli 12 (½ cup) soft and juicy figs, roughly chopped ½ cup al­mond spread ¼ cup goji berries 1 ta­ble­spoon honey ¼ tea­spoon ground cin­na­mon

1 Place muesli, figs, al­mond spread, goji berries, honey and cin­na­mon in a food pro­ces­sor. Process un­til well com­bined and a coarse mix­ture forms. 2 Press and roll level ta­ble­spoons of mix­ture into balls. Place on a plate. Re­frig­er­ate for 20 min­utes or un­til firm. Serve. NU­TRI­TION: (per ball) 394kj; 3.4g fat; 0.4g sat fat; 2.5g pro­tein; 12.1g carbs; 2.8g fi­bre; 0mg chol; 7mg sodium.

NUT-FREE WEET-BIX BROWNIE BLISS BALLS

MAKES 15 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

1 cup pit­ted prunes, roughly chopped 4 Weet-bix, crum­bled 2 ta­ble­spoons co­coa pow­der 1 tea­spoon vanilla bean paste 2 ta­ble­spoons rice malt syrup ¹⁄³ cup des­ic­cated co­conut ¹⁄³ cup moist co­conut flakes, finely chopped

1 Place prunes in a heat­proof bowl. Cover with boil­ing wa­ter. Stand for 2 min­utes to soften. Drain. Place Weet-bix, prunes, co­coa, vanilla, syrup and des­ic­cated co­conut in a food pro­ces­sor. Process un­til well com­bined and a coarse mix­ture forms. 2 Place co­conut flakes in a small bowl. Press and roll 1 level ta­ble­spoon of mix­ture into a ball, then roll in co­conut flakes to lightly coat. Place on a plate. Re­peat with re­main­ing mix­ture and co­conut flakes. Re­frig­er­ate for 20 min­utes or un­til firm. Serve. NU­TRI­TION: (per ball) 290kj; 2.1g fat; 1.7g sat fat; 1g pro­tein; 11g carbs; 1.4g fi­bre; 0mg chol; 19mg sodium.

NUT-FREE APRI­COT DE­LIGHT BLISS BALLS

MAKES 20 PREP 25 MIN­UTES (PLUS STAND­ING AND RE­FRIG­ER­A­TION)

1 ta­ble­spoon white chia seeds 1 cup soft and juicy apri­cots 1 cup tra­di­tional rolled oats 2 ta­ble­spoons honey 1¼ cups des­ic­cated co­conut

1 Com­bine chia seeds and ¼ cup wa­ter in a small bowl. Stand for 10 min­utes, stir­ring oc­ca­sion­ally, or un­til mix­ture has thick­ened. 2 Place chia mix­ture, apri­cots, oats, honey and 1 cup co­conut in a food pro­ces­sor. Process un­til well com­bined and mix­ture forms a thick paste-like con­sis­tency. 3 Place re­main­ing co­conut in a small bowl. Press and roll 1 level ta­ble­spoon of mix­ture into a ball, then roll in co­conut to lightly coat. Place on a plate. Re­peat with re­main­ing mix­ture and co­conut. Re­frig­er­ate for 20 min­utes or un­til firm. Serve. NU­TRI­TION: (per ball) 358kj; 4.4g fat; 3.3g sat fat; 1.5g pro­tein; 9.6g carbs; 2.1g fi­bre; 0mg chol; 5mg sodium.

NUT-FREE CHOCO­LATE CRACKLE BLISS BALLS

MAKES 25 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

2 cups puffed rice ½ cup des­ic­cated co­conut 2 ta­ble­spoons co­coa pow­der, sifted ¼ cup dried cran­ber­ries, finely chopped ½ cup hulled tahini ¼ cup maple syrup 1 tea­spoon vanilla ex­tract

1 Place all in­gre­di­ents in a large bowl. Stir well to com­bine. 2 Press and roll level ta­ble­spoons of mix­ture into balls. Place on a plate. Re­frig­er­ate for 20 min­utes or un­til firm. Serve. NU­TRI­TION: (per ball) 279kj; 4.3g fat; 1.5g sat fat; 1.4g pro­tein; 5.2g carbs; 1.1g fi­bre; 0mg chol; 17mg sodium.

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