Rosebed & Finch have teamed with @sphereoriginal to bring you an Anzac bliss ball recipe, that you will not be able to stop eating !!
You will need…
- 2 cups almond meal – can be substituted for sunflower meal
- 2 cups Desicated coconut
- 1 cup Pure Maple syrup
- 1/2 cup Coconut sugar
- 1 X 400ml can Coconut cream – full cream and ideally refrigerated overnight
- Coconut oil – 3 – 4 tablespoons melted
The night before, we recommend placing the coconut cream into the fridge so the cream can thicken.
In a bowl, coat the Desiccated coconut in maple syrup and place on a lined baking tray.
Bake on very low heat 120* and monitor to stop edges burning, keep turning the mix every 10 mins or so until all coconut is evenly darkened and caramelised. Add more maple if needed during the process, the mix should be quite wet so it can caramelise.
Leave to cool. The mix should stick together.
Once cool blend back into a fine consistency.
Separate roughly 1/4 of this mix to roll bliss balls in later.
Combine the almond meal and coconut sugar in a bowl. Add in the Desiccated coconut mix and a good pinch of salt.
Mix in 3 tablespoons of melted coconut oil to the dry ingredients.
Open the can of coconut cream and scoop in the thickened cream into the mix.
The mixture should come together after a few minutes.
Roll mix into balls, and coat in the leftover Desiccated coconut mixture.
Or press into cookies…
Place into fridge and enjoy
NOTE – a teaspoon of Lucuma powder and/or maca powder is also a great addition to this mix!