Dairy Free Salted Caramel Bliss Balls made just like my Dairy Free Strawberry Bliss Balls made using the leftover pulp when making Coconut Milk from desiccated coconut, no waste ball rolling here!
Dairy Free Salted Caramel Bliss Balls
These are perfect for school lunchboxes for those looking for something that is dairy free, gluten free and refined sugar free. They are made after making coconut milk from desiccated coconut and so using the leftover pulp as the base for these bliss balls.
Dairy Free Salted Caramel Bliss Balls
Ingredients
- 50g coconut pulp
- 200g medjool dates (about 11)
- 50g tahini
- 50g honey
- 1/4 teaspoon salt
- 1/2 cup desiccated coconut for rolling
Instructions
THERMOMIX METHOD
Place all ingredients, other than the desiccated coconut, into the mixing bowl and blend 15 sec / speed 10. Scrape down sids and repeat. Roll mixture into teaspoon sized balls. Spread desiccated coconut onto a large plate, then roll each ball to coat. Place in the fridge to set.
NON THERMOMIX METHO
Place all ingredients into food processor, other than the desiccated coconut, and blitz until the mixture resembles a fine, sticky crumb. Roll into teaspoon sized balls. Spread desiccated coconut onto a large plate, then roll each ball to coat. Place in the fridge to set.
Notes
Store in the fridge for up to 5 days or freezer for up to 3 months.
I think they are best served straight from the freezer.
Plate from Kim Wallace Ceramics
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