Banana Caramel Bliss Balls
Our local farmer's markets have a smoothie stand that make their own almond milk and then sell the leftover pulp for $5 a bag... which inevitably leads to an enormous number of bliss balls in our fridge!
Almond pulp is the left over 'meat' of the almonds after they've been blitzed, watered down and then strained for almond milk. The pulp is going to be 'wetter' than almond meal (trying not to use the word 'moist', but yes, that would best describe it!). It's best kept in the fridge (although some would say so is almond meal... personally I don't bother), and your bliss balls are going to be a smidge softer, but it's a lovely texture and a LOT cheaper than using almonds or pre-packaged almond meal. I also like the idea of getting so much out of one batch of almonds - milk AND bliss balls - got to be happy with that. It keeps really well, and you can freeze it (as you can with these bliss balls).
Both husband and I are in looooove with this flavour combo. I also may or may not have an obsession with creaming together banana and dates, and making any excuse to do so... you end up with this soft caramelly-goodness that I typically eat half of before I've put it into any recipe. True story.
Makes 15-18 Bliss Balls
- 8 pitted dates, soaked for 20 mins in warm water
- 1 ripe banana
- 1/4 cup coconut oil
- 1/4 tsp vanilla essence
- 1 cup almond pulp (or almond meal)
- 1/2 cup desiccated coconut, extra for dusting
- 1 tbs maca powder (optional)
- pinch of salt
- Place banana, coconut oil and vanilla in a food processor and blitz.
- With the motor running, add the dates one by one and process slowly until a wet caramel forms.
- In a separate bowl, combine pulp, coconut, maca powder (if using) and salt.
- Add caramel to dry ingredients and combine.
- Using 1-2 tbs at a time, roll into balls and then roll in the extra coconut to coat. Store in the fridge.