Well love it or loathe it, today is Valentine's Day!
We don't really celebrate it as such but do tend to have something a bit more special for dinner and I will often bake something chocolate-y for us all to enjoy. This year, being determined to keep some treats in the freezer at all times for school lunches and afternoon tea, I decided to just make a batch of chocolate bliss balls.
Yep another bliss ball recipe. I love them! They really are perfect little morsels of deliciousness.
Our school doesn't have any nut restrictions so I don't really need to make things nut free but I think it's good to mix things up a bit so we're not eating the same things all the time. I tend to avoid dates as they are so high in fructose but as a treat now and then (and especially on Valentine's Day) I'm not going to worry about it, especially as they are also a great source of fibre and oh yeah, they're delicious!
The only reason these are coconut free is that we were almost completely out of coconut! Totally unheard of in this house as there is usually coconut in all forms - coconut milk, coconut cream, coconut oil, coconut water, shredded coconut and desiccated coconut #coconutaddict.
So whether you are celebrating Valentine's Day or not, I hope you had a wonderful day!
My (Nut free, Coconut free) Chocolate Bliss Balls
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
2 tbs chia seeds
2 tbs raw cacao
1 ts vanilla extract
1/4 ts sea salt
1/2 cup dried dates
2 tbs coconut oil
Place all ingredients into a food processor and blend until the mixture is sticky and clumping together (TMX 10 secs / SP 8). Using wet hands, roll the mixture into balls and store in the fridge or freezer.
Make approximately 16
