cacao crunch bliss balls

  • ½ cup (140g) almond butter
  • 1 tablespoons cacao powder
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ cup (35g) CSR coconut sugar or CSR rapadura sugar
  • ½ cup (70g) almond meal (ground almonds) or hazelnut meal
  • 3 teaspoons light-flavoured extra virgin olive oil
  • cacao nibs, for rolling
  1. Place the almond butter, cacao powder, vanilla, cinnamon and coconut or rapadura sugar and mix to combine.
  2. Add the almond or hazelnut meal and the olive oil and mix until soft ball of mixture forms. 
  3. Spread the cacao nibs on a tray. Roll heaped teaspoon portions of mixture into balls and then roll in cacao nibs. 
  4. Store in the refrigerator for up to 10 days. Makes 16
Also featured is the coconut and salted caramel bliss balls - click here to view the recipe 

Photography: Con Poulos 

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