Gluten Free  Dairy Free  Refined Sugar Free  Vegan Friendly

Ingredients

Bliss Ball

360g Medjool dates
1 cup almonds (raw or roasted)
½ cup peanuts (raw or roasted)
3 tablespoons natural peanut butter
2 tablespoons 100% pure maple syrup
1 ½ teaspoons pure vanilla extract
Pinch of Himalayan salt

Choc Peanut Topping

60g raw dark chocolate

1 teaspoon coconut oil

½ cup roughly chopped peanuts

Method

Bliss Ball

Line a plate or baking tray with baking paper, and remove seeds from Medjool dates.

Place almonds and peanuts into your food processor, and blitz away until the nuts are roughly chopped up.

Place the remaining ingredients into your food processor, and continue to blend away on high speed until well combined, and the mixture clumps together.

Remove mixture from processor, and roll into your desired size balls (you will find mixture is very sticky,  so wet your hands a little bit and this will make it easier to roll), and place onto your prepared tray or plate. Pop them into your fridge to chill for an hour or so, before you begin to ice them.

Choc Peanut Topping 

Over low heat, simmer some water in a small saucepan, approximately 1 cup.

Place a heatproof bowl over the water, add chocolate and coconut oil into the bowl, stirring until chocolate has completely melted, and is silky and smooth. Remove bowl from heat.

Dip bliss ball into the icing to coat, then place onto your prepared tray or plate. Sprinkle the chopped peanuts over the top to decorate. When finished, place them into the freezer for approximately 10 minutes to set topping, then pop them in the fridge.

Store in an airtight container in your fridge, for up to two weeks.

Enjoy!