Here are my scrumptious Ibiza Love Balls – my take on ‘bliss balls’ which are currently taking the health food world by storm. Adored by paleos, vegans, gym bunnies or those who trying to cut down on refined sugar, dairy and gluten.  There is absolutely no need to feel that you are lacking in sweet indulgence as they will give you an explosive hit of yumminess that we all crave at times.

Jam packed full of protein, fibre plus a whole host of minerals and nutrients, these bite-size morsels are a good way of incorporating seeds and nuts into your diet. Perfect for any time of day when your body asks for a bit of love!

I like to make a double batch – they need to be kept in the fridge but you can also freeze them. Make sure you don’t over process in the blender as you want a bit of a grainy texture.

Once you’ve added the melted coconut oil, nut butter (I use my homemade nut butter for this, you will find this in my Recipe section, otherwise use a good quality peanut butter) and honey. Stir well and pop in the fridge in a flat container to solidify. I make my balls about the size of a truffle.

You can of course eat them naked, but I like to have a bit of creative fun and adorn them to make them a beautiful feast for the eyes. You will notice that when you start rolling them in your hands they will naturally warm up and release oils (which helps when you cover them in the toppings of your choice).

I made four types the most simple being desiccated coconut – decorated with a sprig of lavender and jasmine…

…then I did a lilac topping using blended soaked cashews with frozen berries – then sprinkled with chopped pistachios and rose petals for an eastern european vibe.

Also raw cacao powder with bee pollen, sea salt and hazelnuts (my take on a mock Ferrero Rocher!).

This next one is super healthy! Rolled in matcha powder and decorated with wild purple flowers…

Then finally my favourite combo! I melted one tablespoon of coconut oil with cacao powder with a splash of honey to taste – these need several coats and refrigeration in between, to the point of almost setting. Then you sprinkle over the dehydrated raspberries.

Above all have fun. Top them with whatever you choose and please make sure you keep them chilled – they won’t hang around for long, I can tell you that for sure!

(Makes 12-16)

Dry Ingredients

100g flaked almonds

50g desiccated coconut

50g Macadamia nuts

50g hazelnuts

3 tablespoons pumpkin seeds

2 tablespoons bee pollen

Wet Ingredients

4 tablespoons coconut oil
4 tablespoons good quality nut butter (or peanut butter – smooth or crunchy)
4 tablespoons raw organic honey
1 teaspoon vanilla paste (or extract)

Optional toppings

•    Cacao powder with melted coconut oil and honey to taste
•    Dried raspberries
•    Matcha powder (for the green balls)
•    Cashew cream blended with frozen berries  (for lilac balls)
•    Chopped pistachio nuts
•    Desiccated coconut
•    Raw cacao (or cocoa powder)
•    Hazelnuts chopped finely or crushed nuts
•    Bee pollen
•    Sea salt flakes
•    Edible flowers and herbs (I used jasmine, lavender, flowering thyme)

Method

•    Put all the dry ingredients into a blender and whizz/pulse until evenly blended (don’t over blend you want a grainy consistency).
•    In a saucepan over a low heat melt the coconut oil, remove from the heat and add peanut butter, honey and vanilla. Stir well to combine all the ingredients into a wet paste.
•    Put into fridge or freezer to completely cool and harden.  Roll into balls the size you like and them roll in various toppings of your choice, pop back into the fridge for up to three hours to harden.