Chocolate Espresso Bliss Balls

Chocolate Espresso Bliss Balls

by | Jun 13, 2018 | 0 comments

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.
Does this look wrong?
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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The Kate Tin https://thekatetin.com/

 

HERE ARE SOME MORE OF MY FAVOURITE SNACKS:

Romany Cream Chocolate Truffles

5-Ingredient Nutty Magic Bars
Romany Cream Chocolate Truffles

Romany Cream Chocolate Truffles

by | Aug 18, 2017 | 0 comments

These chocolate truffles are so easy I’m almost embarrassed to put the recipe up here.  Simply stick the 4 ingredients in a food processor (or blender), roll them, dip the truffles in chocolate, eat and repeat! My affinity for Romany Creams (chocolate coconut cookies) runs deep; most of my curves can be attributed to the many packets I devour.  This tends to happen when I promise myself ‘just one with a cup of tea’. Yeah, right. No one has ever, in the history of the world, had only one Romany Cream! I love them so much, that one of my most treasured recipes is the copy-cat recipe I found in my Great Aunt May’s recipe book. It’s one of the most popular recipes on The Kate Tin! Romany Creams not your vibe? by all means use whatever you like. These chocolate truffles can even be rolled in white chocolate (swoon!).

Food photography image of a pile of chocolate truffles on a gold cake stand

Romany Cream Chocolate Truffles

Makes 20

(300g) 1 1/2 packets Romany Creams (or any of your favourite biscuits)

½ cup coconut, toasted (can be substituted for breakfast cereal or nuts)

1 x 387g tin sweetened condensed milk

200g The Kate Tin Dark Baking Chocolate, melted

To make the chocolate truffles, place the Romany Creams and coconut in a food processor or blender and blend until fine. Add the condensed milk and blend again until the mixture comes together. Roll heaped teaspoonfuls of the mixture into balls and place on a lined baking sheet. Refrigerate until firm – about 30 minutes. Combine the melted chocolate and coconut oil and mix well.  Place a little melted chocolate in the palm of your hand then roll each truffle in the chocolate to coat. Place on the lined baking sheet to set. Repeat with the remaining chocolate. The chocolate truffles can be stored in an airtight container in a cool place for up to two weeks.

 

 

WATCH HOW TO MAKE THE RECIPE HERE:
Roasted White Chocolate Truffles with Coconut

Roasted White Chocolate Truffles with Coconut

by | Mar 15, 2017 | 0 comments

Introducing my latest obsession. Caramelised white chocolate. It deserves it’s own sentence it’s just that good. I stumbled upon this creation one night by pure accident (I like to call it good chocolate karma) while reading through my twitter feed. I accidentally clicked on a tweet and before I knew it I was transported via a blog into the realm of golden caramel-coloured goodness. It was love at first sight and I knew I simply had to recreate this so-called caramelised white chocolate and make it my own. The main reason it’s so charming (I mean other than the fact that it’s chocolate), is that it consists of just two ingredients: white chocolate and a drizzle of oil. My secret ingredient though, which makes it even more delicious, is a sprinkle of sea salt flakes. Other than eating it straight out of a jar with a spoon, I have also day-dreamed about drizzling it over ice cream, spreading it between cookies or cakes, making cake pops from it, blobbing it on top of vanilla cupcakes and stirring it into hot milk on a chilly evening. How I lived my life up until this point, without caramelised white chocolate in my life, is a mystery, but now that I’ve found it, I want to share the delicious secret with everyone, and I hope once you have tried it, you will do the same!

Roasted White Chocolate Truffles with Coconut

Makes 12

 

200g The Kate Tin White Baking Chocolate, chopped

2 tbsp vegetable oil

55g cream, heated

pinch of sea salt flakes

toasted coconut, for rolling

 

Arrange the broken-up white chocolate on a baking sheet and drizzle with the oil. Place in an oven preheated to 150C for 40-50 minutes, stirring every 10 minutes until it reaches a rich caramel colour. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil until it reaches melted chocolate consistency. Heat the cream to just below boiling point then pour over the caramelized chocolate and stir until smooth. Pour into a shallow container, sprinkle with the salt and allow to set for 1-2 hours. Roll teaspoonfuls of the mixture into truffles then roll in the toasted coconut. Chill in the refrigerator to set.

 

 

TIP Skip the rolling and pour the mixture into jars for a delicious better-than-Nutella spread!

Chocolate Raspberry Ganache Truffles

Chocolate Raspberry Ganache Truffles

by | Mar 23, 2016 | 1 comment

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I’m going to start off by telling you to not be intimidated by chocolate truffles – they look terribly fancy and complicated but hello, they’re made with just 2 ingredients – it does not get easier than two ingredients, people.
My favourite thing about truffles is actually the fact that they do look fancy – which only means you get more compliments when you make them! They make such awesome gifts (pop them into a jar for Easter treats), or piled onto a cake stand, they’d make an absolute show-stopper put in the middle of the Easter table after lunch, and they’re fun to make with the kids. Do you need any more reasons? Oh wait, there’s also being able to lick all the chocolate off your hands after rolling them – best reason of all!
Truffles are super versatile – you can turn them into whatever your heart desires; boozy ones, nutty ones, biscuit ones or even fruity ones – like this gorgeous raspberry version. Raspberries and chocolate? Total besties.
Speaking of things that go well together, the team at Haute Cabrière decided that the perfect pairing to their delicious wines would be the perfect blogger pairing (clever, right?!) So I’m teaming up with my savoury equivalent, Sarah Graham of A Foodie Lives Here and we’ll be creating some perfect dessert and main meal pairings over the next few weeks to pair with their iconic Unwooded Pinot Noir and Chardonnay Pinot Noir wines. Check out Sarah’s Spicy Lamb Kofta recipe here then whip up these raspberry truffles for an Easter lunch menu with a difference! Both recipes are perfect served with the slightly chilled Haute Cabrière Unwooded Pinot Noir – you won’t believe how well the chocolate and raspberry truffles go with this wine – serious yum factor!

Chocolate Raspberry Ganache Truffles

Makes 12

 

125g fresh cream

250g good-quality dark chocolate (70%), chopped

12 fresh raspberries

The Kate Tin Cocoa Powder, for rolling

 

Heat the cream in a small saucepan until just below boiling point. Immediately pour the cream over the chopped chocolate and allow to stand for 5 minutes before stirring until smooth and glossy. Cover with cling wrap and refrigerate until set. Working with a teaspoonful of the set ganache, flatten the chocolate slightly then place a raspberry in the middle and fold the ganache around it cover completely. Roll into a ball then roll in cocoa powder to coat. Refrigerate until ready to serve.

 

TIP If your ganache splits (looks oily and a bit grainy) stop stirring immediately and add 1 tbsp boiling water and whisk until smooth (keep adding boiling water a little at a time until it comes back together).

COMPETITION TIME! Each week 2 lucky winners will each win a case of mixed wines each during March and April 2016. Click here to enter.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.