Monday, 6 April 2015

Salted Caramel Bliss Balls and a Creative Nature Discount Code!


Last week I was lucky enough to receive an exciting parcel from the lovely people at Creative Nature containing lots of wonderful superfoods and some of their delicious snack bars, so throughout this week I'll be posting various recipes which make use of all the fab items I was sent; all Creative Nature's products can be bought through their website and, if you're in the UK, at Tesco and Ocado. They've also been kind enough to give me a discount code for you all - simply enter the code 'MEGHAN15' at the checkout of their website!

Today I'm sharing a recipe for some incredible salted caramel bliss balls - I used Creative Nature's Pink Himalayan Crystal Salt combined with medjool dates and maple syrup to create a nutritious replacement to a typically unhealthy treat. The maple syrup is used purely for taste (rather than as a sweetener) to add an extra caramel flavour to the bliss balls but if you don't have any or don't wish to use it then just leave it out without a substitution - the dates are sweet enough on their own!



Ingredients
Makes 15 bliss balls
  • 1 cup medjool dates (approximately 12 medium dates)
  • 1 cup (120g) pecans*
  • 1 tbsp pure maple syrup (optional) 
  • 1/4 - 1/2 tsp Pink Himalayan Salt, to taste
  • Cacao powder for dusting (optional)

* you can replace these with other nuts of your choice but I find that pecans have a natural caramel taste so they work best in this recipe!




Method

Simply place all the ingredients (apart from the cacao powder) into a food processor and process for 20 - 30 seconds, until everything is incorporated and the mixture sticks when pressed together. Spoon about a tablespoon of mixture out of the food processor and roll it in your hands to form a small ball. Repeat with the rest of the mixture then, if you wish, cover a small plate with cacao powder and roll the bliss balls in it until they're coated. Place all the balls onto another plate and leave them in the fridge for an hour or two to set, then transfer them into an airtight container and store them for a week or so in the fridge. They can also be kept in the freezer for up to a month (if they last that long!).






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