Pistachio, Lemon and Sesame Bliss Balls

Author: Dani Venn   Date Posted:4 September 2017 


2 1⁄2 cups pistachio meal

1 cup almond meal

1 1⁄2 cups shredded coconut

1⁄2 cup Melrose Organic Coconut Oil

2 tablespoons of Melrose Cashew Spread

1 tablespoon Organic Hulled Tahini

Zest of 2 lemons

1 teaspoon ground turmeric

1 teaspoon ground ginger

3 teaspoons Melrose Essential Greens Powder

2 tablespoons maple syrup

1 teaspoon salt flakes

2 tablespoons white sesame seeds


Reserve 1⁄2 cup pistachio meal in small bowl, place remainder of pistachio and almond meal in a large mixing bowl.

Add shredded coconut to a high powered food processor or blender and blend on medium - high speed until coconut begins to release its natural oils and become buttery, scrape down sides of bowl as needed. Add coconut oil and blitz again until thick and creamy. Add mixture to the ground nuts.

Add cashew butter, tahini, lemon zest, turmeric, ginger, two teaspoons of Essential Greens Powder, maple syrup and salt, mix together well with large spoon. To make bringing the mixture together easier you can place half the mix back into food processor and blend on low until a nice smooth and rollable dough has formed. Add a little more almond meal if too wet, or a little more melted coconut oil if too dry.

Taste mixture, adjust ingredients if needed, eg: more maple syrup if too savoury, or more salt or more lemon zest if needed.

Mix together reserved pistachio meal with one teaspoon of Essential Greens Powder and white sesame seeds to coat bliss balls.

Take one tablespoon of mix and roll to form balls, roll in dusting mixture and set aside. Repeat with remaining mixture, place in fridge until ready to eat. Bliss balls can also be frozen and kept for a few months in an air tight container.

A big thank you to Melrose and Dani Venn from The Whole hearted Cook for this yummy recipe.

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