I’m feeling romantic today. As you can probably tell from the combination of dreamy cashew cream INSIDE of a chocolate lavender bliss ball. It’s just one of those sunshine days and I wake up to the lake, trees, volcanoes, birds…que romantico!
Chocolate Lavender Bliss Balls with Cashew Cream Filling
Cacao or cacao powder
1/2 lb cashews
1 cup raisins
1/3 cup maple syrup or sweetener of choice
2-3 Tbsp dried lavender
1 Tbsp coconut oil
pinch of nutmeg
pinch of salt
1/2 cup cashew butter
3 Tbsp maple syrup
2 Tbsp coconut oil
1/8 tsp vanilla powder or extract
2-3 Tbsp lemon or orange juice
pinch of salt
To make bliss balls: chop cacao into small chunks or grind into a fine powder in a food processor. Melt the cacao powder in a double boiler with coconut oil (if you don’t have a double boiler, melting in a saucepan works just fine, just remember to heat slowly so you don’t cook out all the goodness in the cacao). Remove the melted cacao from heat and mix in maple syrup or your preferred sweetener. Grind cashews into powder in food processor. Add raisins and grind again until well combined (until there are no large chunks of cashews or raisins). Transfer to bowl and add in the cacao mixture.
In a blender, blend the dried lavender into a fine powder. Slowly add the lavender powder to the bliss ball mixture. Some people like a lot of lavender flavor others just want a hint. Add a small amount at a time until you get it just the way you like.
Once you are having a really hard time not devouring the entire bowl of bliss ball mix, put it all in the fridge. And. Step. Away.
To make the filling: Melt the coconut oil in a saucepan or double boiler on low heat. (Alternatively, you can just leave your coconut oil in the sun for a few hours, or until it gets all melty, prior to making this dessert). Combine the cashew butter, melted coconut oil, maple syrup, citrus juice and salt in a bowl and move to the FREEZER.
The next part really depends on your freezer. You may need to wait about 45 minutes until your filling hardens or if your freezer is very cold it may only take 15-20 minutes. My freezer isn’t great I’ve come to realize, but it does the job.
Once your filling mixture is quite solid (it should take a bit of effort to scoop out a chunk of it with a spoon or butter-knife), remove it from the freezer along with your bliss ball mix. Take out a quarter-sized ball of bliss ball mix and begin shaping it into a bowl (this is usually easier after it’s been in the fridge for a bit). After your bowl-shape is complete, scoop (or chisel) out a dime-sized ball of the frozen filling. Do your best to roll or pinch it into a ball shape (it doesn’t need to be perfectly round). Place the ball of filling inside your newly formed bowl and fold the sides of the bowl over the top so they cover the filling completely. Roll in your hands to smooth it out. If the bowl the doesn’t completely cover the ball of filling, just create a small patch with the bliss ball mix to fill in the hole and gently smooth it over.
If the rolling and bowl-making takes you a while you may need to take a short break to put both mixes back in the fridge and freezer so they don’t too melty. Time is of the essence for this recipe but it is worth the effort!
Once you’ve finished – ta da! – put them into the fridge or freezer to let them set up a bit. Decorate them with cacao nibs and lavender flowers if you like. Or just eat them ALL immediately.
I love you, this is why I do what I do. ❤