The secret to these beauties is the highest quality ingredients in liberal quantities. Most recipes I pad out with some cheaper ingredients to make them affordable (oats in the muesli bars is a good example) but this one is the best of the ingredients with a view to taste, health and goodness.
But, they are a raw treat that you can keep for ages. The batch corresponding to this recipe ended up 54 balls weighing about 45 grams each. You can keep them frozen and they will last for six months or more and as you use them you simply transfer them from the freezer to the fridge.
Whist 45 grams does not sound much (except for maybe the first couple of times you try them) you are not going to be munching through more than one at a sitting.
I don’t drink coffee but they tell me they are the perfect partner!
The time-consuming part of the recipe is chopping the nuts and fruit and then rolling the balls. I have not found a way to chop the moister fruits (like dates and prunes) in the blender so I cut by hand. Similarly the candied ginger. The nuts are a breeze with the Blendtek Twister Jar.
All up I would say I spent about one hour making 50 plus 45 gram balls.
The secondary phase is once they are frozen coating them with raw cacao butter. But you can delay this for hours or days.
You can scale this recipe to any quantity you like. I ended up with around 54 balls of 45 grams each which is about 2.4 kg of cacao bliss. The ingredients were:
I don't think the combination of the nuts or fruit is important. You can mix and match to suit your taste.
Step 1 is pretty much deciding what you are trying to achieve and seeing what ingredients you have on hand. This is a great recipe that you can change every time you make it.
However a good principle to follow is:
Start with grinding and crushing the nuts. You can do it in a number of ways. The Blendtek Twister Jar is ideal but you can do in a standard blender, a pestle and mortar would be good or even put the nuts in a plastic bag and bash with a hammer until the desired consistency is achieved.
I try to get a mix of fine blended nutty flour and bigger lumps.
Process each type of nut separately otherwise you end up with the softer nuts turned to mush and the harder nuts still whole.
The next part of the process should be to cut up the dried fruit. If you are only making a smaller quantity the best way is to do it by hand. I find it best to do in small lots, particularly with the sticky fruits like prunes and dates, and throw them into the nuts and give them a stir so you end up with an even mixture. If you add the cut up fruit as a big lump you are likely to end up with a few Cacao Abundance balls that are Prune Abundance and Date Abundance but little else!
At the same time as you are adding the fruit you should add the coconut sugar and Coconut Culinary Flour (high fat). And the crushed chocolate. Which again I do in the Blendtek Twister Jar.
Throw in the pumpkin seeds, sunflower seeds and flax seeds at any stage of the process. Flax meal can also be good to help bind it all together.
The next step is to prepare the wet ingredients. Melt the raw virgin coconut oil and creamed coconut and add to a separate bowl.
I use a cup of raw almonds to make almond butter in the Blendtek Twister Jar and add this to the mix. You can leave this out or add any other kind of nut butter.
Add in the raw cacao powder and then stir with a fork or whisk until thoroughly blended.
Once you have a homogeneous mixture simply stir into the fruit and nut mixture. You might think that there is not enough of the wet mixture but if you keep working at it you will end up with a blend that is the right consistency to roll into balls.
It shouldn’t be too wet but if it is too dry, add some more coconut oil or even some coconut water or fruit juice.
At this stage you have the raw bliss ingredients and it is now a simple matter of adding the finishing touches.
I use a little measuring scoop which I fill with the wet mixture (in order to get a consistent size) and which I roll into a ball. The best way to do it is to use a latex glove and roll the mixture in your hand until you get it the right size and round. After a while you will be amazed at how consistent you can be.
I place the rolled balls on a flat tray that is covered in cooking paper. Once you have rolled out all the mixture place it in the freezer until it is frozen hard. Generally this will only take a couple of hours but you can leave it until the next day before completing the final step.
The final step, and you can delete this step if you like, is to roll the balls in raw cacao butter. I do it because it adds a wonderful, subtle, chocolate aroma once the balls are ready to eat but also because it helps to keep them solid once they come out of the freezer.
Melt your raw cacao butter in a bowl and then simply dip the frozen Cacao Abundance balls into the cacao butter. Roll them around so they are fully coated and then return to the freezer. The raw cacao butter provides an amazing finishing touch to this amazing creation
What more can I say!! These things are an amazing treat. Enjoy and add your own personality to them!!
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