This Easter, try these hot-cross bun inspired bliss balls. They’re a healthy addition to your traditional Easter baking and a fuss free option for gifts and last minute share plates. Add them to your egg hunt or as delicious addition to a cheese platter. This recipe was requested from a mum who wanted a dairy and gluten free recipe for her child with allergies this Easter. This is a standard base of nuts and dried fruit with sultanas, some orange zest and mixed spice for that Easter flavour. If you want to make a bigger batch, simply double the recipe.
Makes 20 mini bliss balls
1 cup dry roasted almonds, skin on*
12 dates, soaked in a bowl of boiling water for 30 minutes (keep the water)
2 tablespoons sultanas
1 teaspoon orange zest (this gives a strong orange flavour, omit or reduce if you prefer a milder flavour)
1 teaspoon of mixed spice
Add the almonds, dates, sultanas, zest and spice to a food processor .
Blitz for 2-3 minutes or until the nuts are finely chopped.
Scoop 1 teaspoon of mixture at a time and press it firmly into the palm of your hand to stick it together.
Roll between the palms of your hands until smooth and even.
If the mixture cracks or starts to fall apart, put the whole mix back in the processor with 1 tablespoon of the water from the dates and blitz again.
*Dry roast natural almonds yourself by spreading evenly on a roasting tray and baking for 10 minutes at 150C
Keep them in an airtight container in the fridge for up to a week.
A serve is 3 balls (30 g) and has 646 kJ.