Passion Fruit and White Chocolate Bliss Balls

I love the combination of creamy sweet white chocolate with a tangy passion fruit and lemon filling.

I think these were the first ever bliss balls I ever made. I first made these withotu the white chocolate coating as I was after something that was both vegan, raw and sugar free. Whilst they are still yum this way, the addition of white chocolate makes this recipe next level. Well in my opinion anyway!. Some people have said they find the filling a little soft but I like it this was as it contrasts well with the hard chocolate. But if you like it firmer, add an extra tablespoon of coconut oil. I also recommended if you are making it vegan as it will need to be a little firmer to hold together well without the outside coating.

This is by far my favourite recipe for bliss balls that I make. I don’t’ have a massive sweet food craving, except for these! Oh and ice-cream. These balls do not last long in my house when I make them and I don’t think I have ever just stopped at one!

Passion Fruit and White Chocolate Bliss Ball Recipe

Prep time: 40 minutes

Makes: About 20

Dietary guide: Gluten Free. FODMAP friendly, vegan and dairy free alternatives provided

Ingredients

2 cups (285g) of raw cashews

½ cup (55g) of desiccated coconut

Zest of 2 lemons

1 teaspoon of vanilla paste

¼ cup (65g) of seedless passion fruit pulp

¼ cups (85g) of maple syrup

1/3 (75g) cup of coconut oil melted

350g of white chocolate

About 25 skewers

Method

Place the nuts, zest and desiccated coconut in a food processor (not a blender) and process for about 1 minute or until it resembles breadcrumbs. Add the rest of ingredients and process for about 30 seconds. Taste and adjust if you think it needs it. For example, you may want to add a little more maple to make it sweeter or more passion fruit pulp to make it tangier.

As not all processors work the same, the time required to get the right texture can vary. So it’s best to go on consistency and taste. It’s ready when it all binds together well but the nuts haven’t fully turned into a paste. The mixture will be quite wet and you will not be able to roll it until it firms up in the fridge. So once you are happy with the taste and consistency, place into a container and refrigerate for at least an hour or until its’ hard enough to roll into balls.

I like to weigh my balls out to about 22g-25g each ball, but you can just do it by eye if you like and make them about the size of large walnuts. Once you have rolled them all, pierce each ball with a skewer going in as far as you can without piercing the other side. Place all the skewered balls in the freezer for 15 minutes (or until they have hardened up). Meanwhile, melt white chocolate over a double boiler simmering gently or alternatively in the microwave but only if you are comfortable with this method (much easier to burn it this way).

When the chocolate is almost all melted, take it of the heat and stir until the last little chunks of chocolate have been incorporated. Grab the balls from the freezer and one at a time; dip them into the white chocolate, letting the residual chocolate drip off back into the bowl. It makes it easier if you use a small bowl, as this will make the chocolate deeper and therefore easier to dip into.

Turn a colander upside down and place the ball into a hole of the colander to it can dry without touching a surface. If you don’t have a colander that will fit your skewers, you will need to find another way to keep the skewers upright. Once they have set they are ready to eat or store in an airtight container. These balls can be either eaten straight from the fridge if you want a firmer filling or at room temperature if you want like is softer. I like them both ways.

Vegan Dietary Alterations: To make this vegan or dairy free, either don’t coat them in chocolate or use a vegan chocolate. You can also roll them in desiccated coconut.I have made these before with Pana Organic Salted Caramel vegan choc and they were amazing! But vegan choc can be much harder to work with and they really were a labour of love. Totally worth it!

FODMAP Friendly Dietary Alterations: Use activated cashews instead of raw cashews.