Christmas in July. Today I made these bliss balls and thought that you could do far worse than to make healthy recipes like this and put some eyes on them for Halloween treats.
Vegan MoFo preparation (sign up deadline is today), school fete preparation (am going to make grubs after work tonight), my neighbour asking me who are the candidates in the local elections (thanks Catherine), a busy week with only one night where I am not heading out, birthday celebrations, and other stuff I can't even remember. Above is a photo of the mac and cheese I made last night. Perhaps I should call it a Mac and Cheese bowl. So good. But it was a dairy one that wont make it into November when my blog goes vegan for Vegan MoFo.
And did I mention that they are nut free which is great for school
snacks (if your kids aren't too fussy.) I found them rather sweet and
enjoyed them more when rolled in cocoa.
I am sending these to Gluten Free Fridays, Healthy Vegan Fridays, We Should Cocoa and Treat Petite.
More bliss balls on Green Gourmet Giraffe:
Almond, date and cranberry truffles (gf, v)
Almond energy snacks (v)
Chocolate bliss balls with banana and oats (v)
Cocoa bites (gf, v)
Coconut almond balls (gf, v)
Wattleseed cashew truffles (gf, v)
Chocolate tahini maca bliss balls
Adapted from Wholefood Simply via goodfood.com.au
1/2 cup hulled tahini
1/4 cup maple syrup
2 tbsp rice malt syrup
2 tbsp maca powder
2 tablespoons cocoa
Pinch of salt
1 cup desiccated coconut
extra 1/4 cup cocoa, for coating
Mix tahini, maple syrup, rice malt syrup, maca powder, cocoa and salt to make a paste. Mix in coconut. Roll into walnut sized balls and coat in cocoa powder.
On the Stereo:
Amsterdamned: Tom Waits
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes