6-Ingredient Butterscotch Choco Tahini Bliss Balls
Ingredients
- 2 1/2 cups nuts of choice (I used a mix of cashews, almonds & pecans)
- 1/4 cup cacao powder
- 2 tablespoons hulled tahini
- 2 tablespoons vegan protein powder
- 2 1/2 cups dates, pitted & soaked (reserve water)
- 2 tablespoons date water (adjust depends on how absorbent your protein powder is)
Optional
- 1-2 tablespoons melted coconut oil
- maple syrup to taste
Filling
- vegan butterscotch caramel sauce
Preparation
In a food processor, blitz the almonds until it resembles a fine flour
Add in the cacao powder and protein powder and briefly process to combine
Add the dates and water, and optional melted coconut oil. Process until the mixture clumps or sticks together; if it doesn’t then you may need to add more liquid. Add in the chocolate chunks and process a bit more until all mixed in
Divide the mixture into 12 even balls. Roll into a ball and flatten
Spoon a teaspoon of butterscotch sauce into the centre, then gently fold up the edges of the base mixture and roll it back into a ball
Refrigerate for at least 30 minutes before serving
Storage tips
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for months; allow it to thaw at room temperature for a few minutes before serving
