Banana Oats Almonds White Cashew Chocolate Bliss Balls
Bliss balls with a dense banana-oats core wrapped in almonds and home-made white cashew chocolate coating
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Are you looking for a quick snack in between? Then bliss balls, energy balls, energy bites, or however you want to call them, are the perfect choice.
Like my “Banana Oats Hazelnut Chocolate Bliss Balls” these are also
- quick and easy made,
- delicious and healthy,
- for grown-ups and kids,
- an addition during breakfast,
- perfect for in between or when on the road
- and also perfect for using overripe bananas.
Do you like the recipe? Or do you know someone who would love it? Then please share it with your friends.
Did you try the recipe? Then please post a photo of it on Instagram and mention @andacupofcoffee.blog.
Enjoy,
Gerald
andacupofcoffee.com
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Banana Oats Almonds White Cashew Chocolate Bliss Balls
Bliss balls with a dense banana-oats core wrapped in almonds and home-made white cashew chocolate coating
Equipment
- High-speed blender or food processor
- Truffle grid or fine-meshed cooling rack
- Double boiler
Ingredients
Bliss Ball Core
- 100 g overripe bananas approx. 1 banana
- 100 g rolled oats
- 40 g flaked almonds
- 30 g rapeseed oil or melted coconut oil
Chocolate Coating
- 55 g cashew butter or almond butter for more almond taste
- 35 g cacao butter or cocoa butter
- 15 g powdered sugar
Instructions
Bliss Ball Core
- Preheat oven to 170 °C / 340 °F top and bottom heat.
- Line a baking tray with baking paper.
- Add bananas, rolled oats and oil into a high-speed blender or food processor and process into a sticky dough.100 g overripe bananas, 100 g rolled oats, 30 g rapeseed oil
- Pour the flaked almonds onto a plate or flat surface.40 g flaked almonds
- Take some dough using a teaspoon and shape a nice ball of approx. 2 cm / ¾ inch. Roll it in the almonds until entirely wrapped and place the ball on the prepared tray.
- Place the balls in the oven for 5 minutes and then set aside to cool.
Chocolate Coating
- Place a double boiler over medium heat and bring the water to a gentle simmer. Do not let boil and ensure that the water is not touching the inner bottom.
- Chop the cacao butter into smaller pieces and add them to the double boiler. Stir frequently until the cacao butter is melted and ensure that the temperature is kept low.35 g cacao butter
- Whisk in the powdered sugar and cashew butter one after another and stir until dissolved. Place over low heat to keep the cocolate melted.15 g powdered sugar, 55 g cashew butter
- Place a truffle grid or a fine-meshed cooling rack above a bowl to catch the excess chocolate.
- Put the balls onto the truffle grid and pour over the chocolate until entirely coated.
- Place in the refrigerator and let set for around an hour or overnight.