Sri Lankan coconut bliss balls
If you love curry, you will love these.
: Thermal mixer
  • 200 grams of almonds
  • 200 grams of dates, pitted (make sure they are soft)
  • 100 grams of pumpkin seeds
  • 100 gram block of 90% chocolate (Lindt
  • 2-3 teaspoons of YIAH Sir Lankan Coconut spice blend
  • Optional: 1 tablespoon of oil of choose. (see notes)
  • Extra coconut and spice to rolls balls into.
  1. Equipment: Thermal mixer or high blender or food processor
  2. Place almonds into thermal mixer jug, blitz at speed 5-6 / 1 minute
  3. Add in rest of ingredients, blitz on speed 5-6 for 1 minute, stop and scrape down and repeat. If not combined add in the oil.
  4. Tip into a bowl and roll into small balls.
  5. Mix some coconut and spice blend together and and roll the balls in it or leave plain. The mixture will harden up in the fridge.
Make sure the dates are soft, if they are dry and hard, soak in water till soft. Other wise they will overload the machine. [br]If using other chocolate, break into pieces, and it may need to be processed a bit longer to break down.[br]I used 2 teaspoons of spice mix, more can be added if you like a stronger flavor. Start out with just two to see if you like it. [br]If the mixture does not combine, add in a tablespoon of oil of choice. It could be coconut, macadamia as an example.[br]The balls need to be squeezed together and then rolled. They will harden once in the fridge.[br]Roll in just the spice or a mixture of coconut and spice.
Recipe by BakeandCut at