Avocado-chocolate bliss balls

avocado_Bliss_balls

This recipe was inspired by the totally awesome New Zealand Avocado website. It has tonnes of recipes featuring avocados from lunch to desert, snacks and starters, baking, salads, smoothies and everything in between. 

We decided to whip up some bliss balls for a recent road trip. But as we love coconut and chocolate, we tweaked the recipe a bit (which is the great thing about bliss balls, you can’t go too far wrong).

We LOVE bliss balls at our place. They’re just the perfect guilt free snack. They go great in lunch boxes, for taking out on roadtrips and to keep the kids’ hunger pangs at bay before dinner. They’re sweet and delicious and, although they should be thought of as a treat, they’re actually a really healthy snack.

Dates are a whole food, and full of most of the minerals and vitamins we need, and prunes are a great source of fibre as well as a natural laxative for bowel health.

These bliss balls also have almonds, coconut and avocado providing even more vitamins and minerals, as well as omega 3 oils.

The bliss balls should last up to a week in the fridge, unless you live at our place where they’ll be gone in a couple of days :-).

Avocado bliss balls

Ingredients

1 cup almonds

2 lemons

1 avocado

12 medjool dates

1 cup pitted prunes

2 Tbsp raw cocao powder

1 tsp vanilla paste

1/2 cup coconut flour

1 cup toasted coconut thread

Method

Toast the almonds in a frying pan over a medium heat, then place them in a food processor and pulse to a meal consistency.

Grate the rind of two lemons.

In a large bowl, mash the avocado until smooth, and add juice of half a lemon.

Pulse the dates, prunes, lemon rind, raw cocao powder and vanilla paste together in a food processor. The mixture will clump together, so keep scraping down the sides and pulsing the mixture until it’s finely chopped.

Sprinkle the coconut powder over the mashed avocado, mix briefly, then add the dates and prunes mixture. Mix together until well combined.

Roll the mixture into small balls, and coat each ball with the toasted coconut threads.

To serve

The recipe should make about 12 large, or 24 small bliss balls. Chill them in the fridge for at least an hour before eating, and keep them in the fridge to stay firm. The bliss balls will last for up to a week in the fridge.

Jarrod Rendle

Jarrod is a quintessential Kiwi Dad. He lives in Pukerua Bay, and works from home in an office that overlooks the sea. His inspiration and motivation in life come from his wife and two children.

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