It’s been a long time since I’ve written. So much so, that the last time I wrote, I described myself as Mother of 2. Let’s just say, I had some editing to do. One Mother Of Three later, and here I am, drawn back to this space as if I never left. I guess the path back often takes time, and yet, there’s this strange feeling that no time has passed at all. Against the odds, with my toddler painting beside me and my 2 older children home schooling, one might say it’s not the most practical time to return, but when it’s meant to be, not much will stand in your way.
More to the point, this Recipe came about in attempt to reconcile too much Vegan Chocolate over the Mother’s Day weekend. And to remind myself (and my children), that other flavours do exist. Enter Salty, Chewy, Crispy, Caramels. I can always vouch for them when I can’t tear my husband away, and literally have to hide a seperate stash so we don’t go through them to quickly! I hope you’re convinced and love them as much as I do xx
Caramel Rice Crispy Bliss Balls
(Makes approximately 24-28 small Balls)
12-15 Medjool Dates, pitted
1/2 cup shredded coconut
1/2 cup raw cashews
1/2 tsp Pink Himalayan Salt
1cup Brown Rice Crisps / Puffs
1. Combine all the ingredients except for the Rice Puffs in a high speed blender. Blend until a rough, crunchy looking cookie dough mixture forms.
2. Transfer the mixture to a large mixing bowl, add the Rice Puffs and gently mix to combine (this can be tricky but persist until Rice Puffs are fairly evenly distributed).
3. Roll the mixture into bite size balls (around 1tbs per Bliss Ball).
4. Store in an airtight container either in the Refrigerator, or for a longer shelf life, the Freezer (my preference always) xx