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.