Maple syrup and almond butter make a moreish fudgy filling for these chocolate-coated balls of goodness. Almond butter, which is available in health-food shops (nab the roasted variety if you find it), varies in consistency; if the mixture doesn't thicken, stir in a tablespoon or two of coconut flour and let it stand for a few minutes before rolling the mixture into balls. Peanut butter also works well.
- 300 gm almond butter
- 70 ml maple syrup
- 20 gm natural almonds, finely chopped, plus extra to serve
- 1½ tbsp cacao nibs
- 75 gm coconut oil, melted
- 2 tbsp maple syrup
- 25 gm raw cacao powder, sifted
- 1Stir almond butter, maple syrup and a good pinch of sea salt in a bowl until mixture thickens (1-2 minutes), then stir in almonds and cacao nibs. Roll mixture into walnut-sized balls, place on a tray and put in the freezer while you make the chocolate coating.
- 2For chocolate coating, stir ingredients in a bowl until smooth and refrigerate, stirring occasionally, until beginning to thicken (8-10 minutes).
- 3Dip balls into chocolate coating and remove with a fork, shaking off excess. Place on a tray, scatter with extra almonds and a pinch of salt and refrigerate until set (30 minutes). Bliss balls will keep refrigerated in an airtight container for up to 3 weeks.
Drink Suggestion: A rich, sweet Rutherglen topaque, or a double espresso. Drink suggestion by Max Allen.