coconut and salted caramel

bliss balls

  • 1 cup (80g) desiccated coconut, plus extra for rolling
  • ½ cup (125g) cashew butter
  • ⅓ cup (50g) CSR coconut sugar
  • 2 teaspoons vanilla extract
  • flaked sea salt
  1. Place the coconut, cashew butter, coconut sugar and vanilla into a bowl and mix well to combine. 
  2. Spread the extra coconut on a tray. Roll heaped teaspoon portions of mixture into balls. Sprinkle with a little salt and then roll in the coconut.
  3. Store in the refrigerator for up to 10 days. Makes 16
Also featured is the cacao crunch bliss balls - click here to view the recipe

Photography: Con Poulos

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