Lemon coconut bliss balls using loving earth salted caramel choc

For The Base:

2 cups walnuts

2 cups almonds

1 cup coconut flakes

Place in processor and blend until made into a rough consistency (remember not to give it too long here as it will be blended more as we add ingredients)

Add 12 medjool dates (make sure they are super gooey as this helps combine the mix)

Whilst the processor is going add 2 tbsp rice malt syrup to bring mix together

Add 1 tbsp nut butter of your choice (optional) I like adding ABC butter (almonds, brazil and cashews)

If mix is too wet add more coconut flakes

For delicious bliss balls:

Take 2/3 of base mix and add

10 drops doTERRA lemon essential oil

Melt 2 packs loving earth salted caramel choc (small individual packs) with 1/2 cup coconut cream, 1 tbsp coconut oil

Melt till all combined by placing hot boiling water in a saucepan and a heatproof bowl on top with ingredients. Mix should be smooth and creamy

Place base, lemon oil, choc mix in a large bowl and stir, consistency should be gooey and sticky enough to form balls. Add some more coconut flakes if too wet. Add 2 tbsp bukinis and stir through.

Lay out 1 bowl of cacao powder and 1 bowl of coconut flakes

Roll out balls and roll into which ever topping you like. The coconut simply keeps a lemon tasting ball and the cacao adds some bitterness! You can also do both.

For remaining base mix:

Add 5 drops doTERRA peppermint essential oil and press mix into a thin cake tin or container greased with coconut oil or lined with baking paper

In a heatproof bowl over water on the stove add the following and melt. 1 block loving earth essential oil. 1-2 tbsp cacao powder. 2tbsp coconut cream. 1 tbsp coconut oil. Once taken off heat pour over mix and set in fridge. Top with berries, nuts or seeds of choice.

Enjoy babes xx


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