Cashew and tahini bliss balls
|200 g||dates — Medjool, pitted|
|100 g||cashew nuts — raw, soaked in boiling water for 30 minutes|
|1/2 tsp||vanilla — paste|
|1-2||syrup — maple|
|sesame seeds — black and white|
|— for coating|
|acai berry powder — for coating|
|mixed black and white sesame seeds — toasted, for coating|
Place the dates, cashew nuts, vanilla, cocoa powder, maple syrup and tahini in a processor.
Blitz until the nuts and dates are broken down and well combined.
Transfer the mixture to a bowl, cover and chill for about 30 minutes to firm up slightly.
Roll into balls and divide equally into 4 portions.
Coat the bliss balls respectively in cocoa powder, acia and sesame seeds.
Store covered in the fridge for up to 10 days.
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