Muesli Bliss Balls

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The popular bliss ball made with our Seedy Morning Muesli (which makes them nut free too!) and the goodness of goji berries. Perfect for school lunch boxes or even as a sneaky mid-afternoon snack!

Gluten Free · Sugar Free · (Nut Free and Vegan Options)

Makes 24 x 25g balls

Ingredients

Dry Mix

215g / 2½ cups Seedy Morning Muesli, divided

90g / ¾ cup raw cashews OR Nut Free 60g / ½ cup roasted buckwheat*

30g / ¼ cup coconut sugar

1 tblspn golden flaxmeal

1 tspn cinnamon

½ tspn camu powder

80g / ½ cup dried cranberries

70g / ½ cup dried goji berries

40g / ⅓ cup raw pecans OR Nut Free 40g / ⅓ cup cacao nibs or rice bran

Wet Mix

40ml / 2 tblspn coconut oil, melted

40ml / 2 tblspn honey OR Vegan option 40ml maple syrup or rice malt syrup

1 tspn vanilla essence

Method

In a high speed blender or food processor place half a cup of Seedy Morning Muesli, cashews, coconut sugar, flaxmeal, cinnamon and camu powder. Blend until a fine crumb.

Combine the melted coconut oil, honey and vanilla and pour this into the blender. Thoroughly mix.

In a bowl mix together the remaining two cups of Seedy Morning Muesli, cranberries, goji berries and pecans.

Tip this into the wet mix and in order to bring this together without losing texture, pulse the mix several times.

Some of the nuts and berries will be chopped but overall you want to retain some crunch.

It may be necessary to tip it into a bowl in the end to use your hands to squash the mix together rather than have it all blended into a paste.

Pinch off pieces of mix that weigh approx 25g each and roll into balls between the palms of your hands.

Keep in a covered container in the fridge for 1-2 weeks or at room temperature for a few days.

Notes

*Roast buckwheat:

Put a cookie tray covered with buckwheat in 180
degree oven for about 25 minutes, turning tray once and stirring to prevent uneven roasting.

When cold store in a glass jar and use in place of crushed nuts.