It has been quite some time since I have been able to crack on with my favourite hobby… I’ve been doing slimming world for 2 months now and loving every part, but let’s just say it’s not exactly baking friendly! After almost 2 months, I’m 24lbs down (almost 2 stone) and am ready to start experimenting with some slimming world friendly baking, so watch this space!
If you’re looking for a healthy treat that tastes like something far naughtier, then these are for you. I made these Bangin’ Bliss Balls for my wonderful godmother for her birthday after a long discussion about health and cake and gluten free alternatives. These are quite the treat, healthy truffles!
If you have any slimming world ideas or any recipes you’d like to see, please don’t hesitate to share them with me and get in touch! You can get my details here. 🙂
250g squishy fresh dates, stones removed and not dried out dates!
50g whole roasted almonds, skin on
50g whole roasted hazelnuts, skin on
1 tbsp cocoa powder or cacao powder
100g desiccated coconut
pinch of sea salt
100g dark chocolate
optional extras: shelled pistachios, goji berries, cranberries, coconut shavings etc.
- Place the dates, almonds and hazelnuts in a food processor and blend to a paste. Add a few splashes of water to help it along if things are getting stuck!
- Add the cocoa powder, coconut and salt and blend again. Mix until everything is well incorporated and the mixture is sticky.
- Line a tray with baking paper and taking 1 tablespoon at a time, roll into truffle sized balls between your palms. Dampen your hands to make this a bit easier.
- Place the balls on the tray and refrigerate for approximately 20 minutes.
- Whilst they are in the fridge, melt your chocolate in a glass bowl over a pan of simmering water. Important tip- make sure your bowl is not touching the simmering water! Once melted, set the chocolate aside to cool slightly.
- One by one, dip the balls in the melted chocolate and use a spoon to transfer them back to the tray. Sprinkle with any chosen toppings before the chocolate hardens and return to the refrigerator to harden completely.