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These delicious nut free raw chocolate bliss balls are alternately crumbly, creamy and fudgy. Easy to make and full of flavour, they are a perfect snack, dessert or on the go breakfast.

Chocolate Tahini Balls – Makes Fourteen Balls

Ingredients

Balls

• 3 tbsp cacao powder
• 100 g pitted medjool dates
• 150 g sesame seeds

Coating

• 2 tbsp sesame seeds

Method

In a food processor or high speed blender, process 150 g sesame seeds into a paste and then add the cacao powder and dates and process into a smooth dough.

Spread out the remaining sesame seeds on a plate. Separate the dough into 14 equal pieces, roll into balls and then gently roll over the sesame seeds.

Refrigerate to set for 1 hour.

Enjoy!

Chocolate Vanilla Balls – Makes 10 Balls

Ingredients

Balls

• ½ vanilla bean
• 2 tbsp cacao powder
• 100 g pitted medjool dates
• 100 g sunflower seeds

Coating

• 2 ½ tbsp cacao nibs

Method

In a food processor or high speed blender, process the ingredients for the balls into a smooth dough.

Spread out the cacao nibs on a plate. Separate the dough into 10 equal pieces, roll into balls and then gently roll over the cacao nibs.

Refrigerate to set for 1 hour.

Enjoy!

Chocolate Bounty Balls – Makes Eighteen Balls

Ingredients

Balls

• 1 tbsp lucuma powder
• 2 tbsp cacao powder
• 135 g coconut chips
• 180 g pitted medjool dates

Coating

• 3 tbsp desiccated coconut

Method

In a food processor or high speed blender, process the ingredients for the balls into a smooth dough.

Spread out the desiccated coconut on a plate. Separate the dough into 18 equal pieces, roll into balls and then gently roll over the desiccated coconut.

Refrigerate to set for 1 hour.

Enjoy!