Extremely delicious, Christmas spiced Bliss Balls for the perfect energy in between, vegan and gluten-free. Pithy, nutty, pleasant sweetness from dried dates, raisins and apples.
If dates are very hard, soak in hot water for 30 minutes and strain before processing. For high quality Medjool dates, this step can be ignored as the dates are usually soft enough.
For the dough Place all ingredients, EXCEPT the apple rings, in a food processor (I use my MagiMix here) or high-powered blender and blend until a uniform dough is formed. This should be nice and sticky, but not too dry. TIP: Be sure to mix long enough for the dough to form a lump.
288 g Medijool dates, 100 g Almond kernels, 40 g Cashews, 100 g Raisins, 50 g Almond paste or another nut paste, 1 tbspn Cinnamon, 1 Pinch sea salt
Cut apple rings into small pieces with a knife and mix in at the very end.
50 g Apple rings
With wet hands form 18 balls with a weight of approx. 25g (an ice cream scoop is also recommended here), if you roll by hand, moisten the palms of your hands a little.
TIP: Let Bliss Balls soak in the refrigerator for one night, then they become really delicious.
Place remaining Bliss Balls in a resealable box and store in the refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.