Chocolate covered goji berry grapefruit bliss balls
Ingredients
- 10 dates (pitted)
- 3/4 cup pumpkin seeds
- 1/4 cup hemp seeds
- 3/4 cup almonds
- 1/2 cup Goji berries (soaked for 30 mins)
- 2 tbsp Chia seeds
- 1 tbsp Grapefruit zest
- 1/2 cup Xoco chocolate chunks
Preparation
In a food processor add pumpkin seeds, almonds, hemp seeds and chia seeds. Pulse for 5-10 seconds.
Add dates, goji berries and grapefruit zest and pulse for 20 seconds until left with a doughy consistency.
Scoop dough out and roll into small balls.
Set bliss balls in the fridge to chill.
In the meantime, melt Xoco dark chocolate using the double boiler method.
Once chocolate is melted, take bliss balls out of fridge and dip into melted chocolate and roll around until bliss ball is completely covered in melted chocolate and place on a cookie rack or parchment paper. Repeat this until all balls are covered in chocolate.
Sprinkle chopped up pumpkin seeds for garnish.
Leave bliss balls out for 30 minutes and transfer to fridge for 2 hours until chocolate completely dries and hardens.
Storage
Keeps in an airtight container in fridge for 6-7 days.
Keeps in an airtight container in freezer for 3 months.