Sweet and fudgy, these healthy passionfruit bliss balls are perfect with a cup of herbal tea for a mid-morning or mid-afternoon pick me up.
Don’t you just love passionfruit? Their arrival each year is such a wondrous thing, and their season is so short lived! Their unique blend of sweet and tangy is one of my favourite flavours.
This easy bliss ball recipe uses strained passionfruit pulp to infuse that sweet tang. The result is a moist and fudgy bliss ball, almost reminiscent of soft cookie dough. Yum.
Fudgy bliss balls
I really wanted to make something approaching fudge – with less of the granola like mouth feel you get with some bliss balls, and a bit more decadence.
These sure aren’t fudge (really there’s no way to make that healthy) but I love their smooth texture which is achieved by processing the dry ingredients until fine, before adding in the wet ingredients.
You’ll need a food processor to make these, and about 10 minutes of your time. Serve with your favourite herbal tea.
Passionfruit bliss balls
- 1/4 cup strained passionfruit pulp, approximately 6 fresh passionfruit
- 1/2 cup dessicated coconut
- 1/2 cup rolled oats, check label if gluten free
- 1/2 cup + 2 tbsp ground almonds, (almond meal)
- 4 medjool dates
- 1 tbsp coconut oil
- Start by straining your passionfruit. Spoon the pulp into a fine sieve, then use the back of a spoon to scrape the seeds and pulp around and extract as much pulp/juice as possible. You'll be left with a mess of seeds. As far as I know they're not good for anything, so dispose of them.
- Put coconut, oats and ground almonds into a food processor and pulse until you have a fine textured dry mixture. The odd chunky bit here and there is fine, but it's the fine texture of these ingredients that adds to the fudgy texture of the finished bliss balls.
- Add dates, coconut oil and passionfruit pulp to the food processor and whizz to combine. The mixture will come together into a ball.
- Roll teaspoonfuls into balls then refrigerate to firm up. Store in the fridge or freezer.
- Makes 20.