Dark Chocolate Mushroom Bliss Balls
Servings 36 balls
Ingredients
- 1/2 cup chopped raw cashews 125 mL
- 1/4 cup dark chocolate chips melted, 60 mL
- 3 Tbsp unsweetened cocoa powder 45 mL
- 3 Tbsp chaga mushroom powder 45 mL
- 2 Tbsp coconut oil melted, 30 mL
Instructions
- In food processor, pulse dates until they begin to break down. Add nuts and continue to pulse until crumbly.
- Add melted chocolate, cocoa, mushroom powder, and coconut oil and pulse until mixture comes together in a ball.
- Line an 8 in (20 cm) square pan with parchment. Using a 1 tsp (5 mL) measuring spoon, scoop mixture and roll into smooth balls, then place in single layer in lined dish. Place in freezer for 30 minutes or longer to firm. Can be eaten as is or rolled or dusted with colorful toppings.
- Store in a tightly covered container in refrigerator for up to 2 weeks, if they last that long! Makes 36 bliss balls.
Notes
- Each bliss ball contains: 44 calories; 1 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 6 g total carbohydrates (5 g sugars, 1g fiber); 1 mg sodium
- DIY mushroom powder: You can substitute other mushroom powder for chaga, if you wish. And, if mushroom powder is difficult to source, you can easily make your own.Purchase dried mushrooms such as shiitake, oyster, or portabello, to name a few. In a high-speed blender, grind into powder and use in your recipe. You can also sprinkle over roasted vegetables, into pasta sauces, risottos, stir-fries, and soups; or even over popcorn.
- Bliss Ball Toppings: Place small sieve over small bowl. Sift 1 tsp (5 mL) matcha powder with 1 tsp (5 mL) cornstarch. Roll bliss balls in coating. Makes enough coating for about 12 balls.Repeat using 1 tsp (5 mL) beet powder and 1 tsp (15 mL) cornstarch and then again using 1 tsp (5 mL) blue pea powder with 1 tsp (5 mL) cornstarch.Other suggestions include rolling balls in cocoa, hemp hearts, chia seeds, or ground nuts. Or dip in melted chocolate and chill till firm.