Are you ready for a pepperminty, chocolatey explosion in your mouth? If so, read on.
Because these bliss balls are AMAZING. If you like the peppermint and chocolate combo. Please excuse the slightly shitty picture – as soon as I have a better one it goes on the blog!
When I am in London I always set aside a good chunk of time to a visit my favourite place ever: WholeFoods. There, I said it. I am a complete health and nutrition nerd. Anyway. The relatively new shop on Piccadilly is really cool but I personally prefer the one on Kensington High Street. They even have an appliance you can use to shovel in nuts and out comes nut butter. No churning required! How that works is beyond me. Luckily I am a nutritionist, not an engineer.
So. During my visit at WholeFoods I discovered a (for me) new Bounce Ball flavour: chocolate-peppermint. If you haven’t heard of those yummy little balls of gooey goodness do yourself a favour and get one. Almond, peanut or the aforementioned chocolate-peppermint are all seriously good.
Since we can’t really buy Bounce Balls in Germany and the price on Amazon is just ridiculous I decided to try and make them myself. The result is an explosion of pepperminty-chocolatey chewy deliciousness. You simply have to make them. Today.
So, without much further ado, here’s the recipe!
- 1 cup cashews
- ½ cup walnuts
- 1 ½ cups soft dates (of they aren’t soft, soak them in hot water for 10 minutes and drain well)
- 2 TBS cocoa nibs
- ½ cup cocoa powder
- 1 TS vanilla essence or ground vanilla powder
- 10 drops of high quality food grade peppermint oil (use more or less, depending on your taste)
- Optional: 200g of 85% cocoa chocolate (I like Lindt) to coat the bliss balls
- Grind the cashews and walnuts in a high-speed blender until you get fine flour. Be careful not to over blend or you’ll end up with nut butter.
- Add the dates and the cocoa powder and blend well until you get a crumbly mixture that sticks together when you press it
- Add the peppermint oil, vanilla essence and cocoa nibs and blend on medium to keep the cocoa nibs intact
- Roll into balls and freeze for a few hours
- Melt the chocolate carefully in a bowl over hot water
- Cover the bliss balls in chocolate
- If you like, roll them in more cocoa nibs for an extra crunch
- Put them on greaseproof paper and let the chocolate dry
- Store in an airtight jar and keep in the fridge