Maggie is going to her day care centre tomorrow. Daz pointed out earlier that we only have one ‘Maggie Muffin’ left in her tin so Maggie and I quickly scrambled around the kitchen and came up with these balls for her to take for afternoon tea. We got out the food processor and began to chuck stuff in…very quickly, Maggie and I had turned our leftovers in to nutritious gold! (Hence the name of the balls). When throwing all of the leftovers in the food processor I thought to myself that once it was all blended I would add some natural sweetener and raw cacao and Maggie would be none the wiser to all the wacky things we were game enough to throw in. Due to Maggie being the ultimate taste tester during the whole process, I was surprised to see her scoffing the mixture pre-sweetener and cocoa…so it never went in…..
I encourage you to experiment yourselves with bliss balls as there really aren’t any rules other than combine the dry with the wet ingredients until it’s at a consistency you can roll and refrigerate. I had leftover roast veges from last night and toasted seeds that were surplus to the ones used in my salad tonight as well as a few squidgy looking strawberries in the bottom of the punnet, all included in my recipe below.
Alchemy Bliss Balls:
Throw all of the below ingredients in to the food processor and blend until at a cookie-dough consistency for rolling. If mixture is too dry, add either more tahini or strawberries or even coconut oil. If mixture is too wet, add more almond meal.
1/2 cup toasted seeds (pumpkin, sesame, sunflower and chia), 4x fresh strawberries, handful of roasted kumara pieces, 2 cups almond meal, 1/2 cup coconut thread, 1 tsp cinnamon, 1/2 tsp organic vanilla essence, 1 tsp vital greens or spirulina powder, 1 Tablespoon Tahini.
Minimising food wastage one bliss ball at a time.
xo Aunty Lonnie.