Gluten-Free and shamelessly delicious
After the gluten free expo last weekend, my body spun into turmoil after all the sugar I had consumed. I was taste testing cake mixes, pizza bases, chips and dips, not to mention my mother in law thought we should live on the wild side and purchased a heap of giant macarons that we ended up eating that night. Loved it! Didn’t say no… and definitely didn’t regret it. Since I don’t consume much refined sugar, I noticed that when I do have a heap of sugar, my body ends up craving sugar and carbs for days! Does anyone else feel this way? Is it normal?
This week I have eaten so much junk I am actually sick of it BUT my body is wanting more and I know that by giving it more I am just creating more cravings. So… to manage these cravings I made my own chocolate using Cacao Liquor (raw cacao paste) and these beautiful bliss balls. I love these babies because they are not sickly sweet! I sometimes find that bliss balls made with dates as a main components just take the sweetness to a whole other level. The walnuts offered a great almost buttery medium for the cranberries and coconut. A really fantastic combination!
Walnut & Cranberry Bliss Balls
(Makes 15 balls)
1 cup walnuts
½ cup dried cranberries
¾ cup desiccated coconut (reserve ¼ cup for the coconut coating)
1 tbsp coconut oil
1-2 tbsp water (more if needed)
Place the walnuts, cranberries, ½ cup of coconut, coconut oil and water in a blender or food processor.
Blend until combined. If the mixture is still too dry to roll into balls, add a dash more water.
I used a melon baller to make my bliss balls. This ensures they are even size but it’s just as easy to eyeball the sizes and roll. Wet your hands, this will assist in the rolling of the balls.
Roll the balls like you would chocolate truffles in the remaining coconut.
Keep refrigerated and ENJOY!