Chocolate Espresso Bliss Balls

Chocolate Espresso Bliss Balls

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These Chocolate Espresso Bliss Balls are the perfect morning or afternoon pick-me-up and can be made with or without dates.

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Ah, bliss balls. The perfect no-bake, no-work, no-prep sweet snack that anyone can make. Low effort, high reward. My favourite kind of treat! There’s no real trick to making bliss balls – they are super easy. Bang everything in a food processor. Blend. Roll. Eat. They fall in the same wonderful category as one-bowl cakes and one-pan biscuits. And if you’re not a fan of dates, don’t worry. You can make these chocolate espresso bliss balls without them!      

I’ve loaded these little balls of yumminess up with the new BAKERS Good Morning™ Breakfast Biscuits Chocolate biscuits which give them a lovely crunchy texture. The biscuits are filled with wheat, barley, oats and rye so they add loads of fibre and I’ve added peanut butter and a jolt of espresso powder for energy. The recipe is so versatile, you can add whatever you like – they can be as healthy or as decadent as you want them to be! Add cocoa nibs, coconut, chopped nuts, dried fruit, chia seeds, but definitely, DEFINITELY, coat them in chocolate! 

 

Chocolate Espresso Bliss Balls
Yields 12
Print
Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. CHOCOLATE ESPRESSO BLISS BALLS
  2. Makes 25
  3. 8 BAKERS Good Morning™ Chocolate Biscuits
  4. 55g smooth peanut butter or almond butter
  5. 5ml instant espresso powder
  6. 25g fresh dates, pitted*
  7. For coating
  8. 100g 80% dark chocolate, melted, for coating
  9. Cocoa powder
  10. Desiccated coconut
  11. Dried rose petals
  12. Pistachio nuts
  13. Goji Berries
Instructions
  1. In a food processor, blend the biscuits, peanut butter, espresso and dates to form a thick paste. Lightly wet your hands and scoop a teaspoon of the mix into the palm of your hand and roll to form a smooth ball.
  2. Place on a lined baking tray and refrigerate until set.
  3. Drizzle or dip the truffles in the melted chocolate, sprinkle your choice of topping over the chocolate and allow to set.
Notes
  1. The bliss balls will keep in an airtight container for up to 3 weeks.
  2. *If you want to make this recipe without dates, simply swop them out for butter or coconut oil.
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calories
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The Kate Tin https://thekatetin.com/

 

HERE ARE SOME MORE OF MY FAVOURITE SNACKS:

Romany Cream Chocolate Truffles

5-Ingredient Nutty Magic Bars
Chocolate Tiramisu Cake

Chocolate Tiramisu Cake

Tiramisu, meet chocolate cake.
Why it’s taken me this long to introduce these two decadent desserts to each other is beyond me because they are sweet soul mates. Meant to be. BFF’s. You get the point. The secret to making ANY cake special (and I’ll even go out on a limb and include box cake mix here) is to soak the cake in a simple syrup – even the driest sponge can be magically transformed with a slathering of flavoured (and liquored) syrup. And of course, tiramisu has sponge soaked in espresso syrup – coincidence? I think not. All that’s missing is the light and fluffy mascarpone which I transformed into a not-too-sweet frosting and a generous dusting of cocoa powder and it’s like the two were destined to live happily ever after…
Chocolate Tiramisu Cake

Serves 10-12

 

3 large eggs

3/4 cup (180ml) melted butter or oil

3/4 cup water

1 tsp vanilla

375ml (1 1/2 cups) cake flour

180ml (3/4 cup) cocoa powder

7,5ml (3/4 tsp) bicarbonate of soda

pinch of salt

410ml (1 2/3 cups) brown sugar

 

Espresso syrup

250ml sugar

250ml water

125ml espresso coffee, cooled

80ml coffee liqueur (optional)

 

Mascarpone frosting

250ml cream

1 tub (240g) mascarpone cheese

½ cup icing sugar, sifted

1 tsp vanilla extract

Cocoa powder, for dusting

 

Preheat oven to 180°C. Grease and line 2 x 22cm springform cake tins. Beat the eggs and oil for 3 minutes on high speed. Add the water and beat for 1 minute on high speed.  Sift the flour, cocoa, bicarbonate of soda and salt together. Add the sugar and mix into the wet ingredients.  Divide the batter between the tins and bake for 55 minutes or until cake is cooked when tested with a skewer. If the skewer comes out clean, the cake is cooked. Remove from the oven and leave to cool in the tin for 10 minutes. Remove from the tin and place on cooling rack, cool completely before cutting each cake in half horizontally with a sharp knife. To make the syrup, gently heat the sugar and water together and stir until melted then bring to the boil and simmer for 2-3 minutes. Remove from the heat and cool slightly before adding the coffee and liqueur. Allow to cool completely. To make the frosting, whip the cream and mascarpone together until stiff peaks then whisk in the icing sugar and vanilla. Place in a piping bag with a fluted nozzle. To assemble the cake, place a cake layer on a serving plate or cake stand, soak the cake in the espresso syrup then pipe frosting on top. Repeat the layers with the cake, syrup and frosting finishing with a layer of frosting on top. Pipe dollops on top of the cake to decorate and dust with a little cocoa powder.

Double Chocolate Mocha Cookies

Double Chocolate Mocha Cookies

Want to know the best part about these cookies? Except for the fact that they are deliciously dark, decadent with just the right ratio of crunch vs. gooeyness? It’s the fact that they’re Fairtrade.  It’s Fairtrade week which means we should all be focusing on looking out for that little (but very important) black logo and popping that product in our trolleys. Chocolate and coffee are two of my favourite things in the world and I use them in stacks of recipes and they also happen to both be Fairtrade products. To find out more on what Fairtrade means you can check out their website: www.fairtradelabel.org.za but basically, it’s all about looking after the farmers and the people that work so hard to harvest and grow those coffee and cocoa beans! And I like the sound of that.  Something I also like is the idea that I can dig into a warm, melty batch of these cookies, and know that somehow, I’m contributing to making the world a better place.  Now, go forth and bake up a batch so you can too!

Double Mocha Chunk Cookies

Makes 20

 

1 cup cake flour

1/2 cup The Kate Tin Cocoa Powder

½ tsp bicarbonate of soda

½ tsp salt

250g Fairtrade dark or milk chocolate, chopped

125g butter

1 tbsp Fairtrade ground coffee

1 1/2 cups sugar

2 eggs

1t vanilla extract

 

Sieve flour, cocoa, bicarbonate of soda and salt together. Melt half the chocolate with the butter and ground coffee in a saucepan over a low heat and allow to cool. Beat melted chocolate mixture, sugar, eggs and vanilla together and gradually add flour mixture. Stir in the rest of the chopped chocolate. Use an ice cream scoop to drop lumps of dough onto lined baking sheets. Bake at 180C for 12 minutes until cookies are flat and cracked but slightly moist inside. Allow to cool then store in an airtight container.