Bliss balls (from the 2016 Edmonds Cookery book)

3:10 pm on 16 September 2016

These are quickly made in the food processor from nuts and dried fruit with additional flavourings of your choice and are gluten-free. Here are two variations.

Date and ginger bliss balls

  • 1 cup, soft pitted dates, roughly chopped
  • 1 Tbsp honey
  • ½ cup shredded coconut
  • 1 Tbsp cocoa
  • ¼ cup crystallised ginger, chopped
  • ½ tsp ground ginger
  • 2 Tbsp currants or raisins

Apricot and cashew bliss balls

  • 1 ½ cups cashew pieces
  • ½ tsp ground cardamom
  • 1 ½ cups dried apricots roughy chopped
  • finely grated zest of 1 orange
  • ½ cup fine desiccated coconut

Combine all the ingredients in a food processor and pulse until the mixture comes together and can be pressed into a ball, but is still slightly lumpy. Add a little water 1 teaspoon at a time if the mixture seems too crumbly. Taste for flavour and adjust if you need to.

Roll into about 16 balls. If you wish you can now roll the balls in cocoa, grated chocolate, toasted coconut or finely chopped nuts.

Chill until firm and store in the fridge.

From Jesse Mulligan, 1–4pm

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