Yummy treats minus guilt

WANT to revolutionise your snack game?

Bliss Bites offers more than 65 nutritious recipes for bars, bites, bombs and truffles that are sure to hit your sweet spot.

Kate Bradley, author of bestselling book and popular blog Kenko Kitchen, returns with this collection of gluten-free, vegan and plant-based recipes - some savoury and some sweet.

Try your hand at peanut butter bliss balls, raspberry ripe truffles or raw lemon slice.

Bliss Bites also includes healthy drink recipes including chia lemonade and golden milk.

Lamington bliss balls

This raw bliss ball adaptation is packed with healthy fats and antioxidants that arguably make these a better way to enjoy this nostalgic favourite.

MAKES: 18

Ingredients

COCONUT MIXTURE:

160g (1 cup) macadamia nuts

180g (2 cups) desiccated coconut

80ml (1/3 cup) maple syrup

60ml (¼ cup) coconut oil

FILLING:

40g chia jam or refined sugar-free raspberry jam

COATING:

100g dark chocolate, melted and cooled

90g (1 cup) desiccated coconut

Method

To make the coconut mixture, combine the macadamia nuts, coconut, maple syrup and coconut oil in your food processor and process until smooth.

Line a baking tray with baking paper. Take about a tablespoon of the coconut mixture at a time and roll it into 2.5cm balls. Working with one at a time, flatten each ball in your hand into a circle that's about 5cm across. Blob ½ teaspoon of the jam into the middle then close the circle around the jam, squeezing the joins gently together so it can't get out. Gently re-roll the whole thing into a neat ball. Place each ball on the tray then refrigerate (or freeze) them for about 30 minutes, or until they firm up.

Dip the balls in the chocolate, allowing any excess chocolate to drain off then roll each ball in the coconut to lightly coat. Return them to the fridge or freezer on the tray for the chocolate to set then, once it's set, transfer the balls to an airtight container and refrigerate or freeze them. These will keep for up to two weeks in the fridge, and a couple of months in the freezer.

NOTE: For an alternative coating, combine 50g melted cacao butter or coconut oil, one tablespoon raw cacao powder and one tablespoon maple syrup in a bowl and dip the balls in this before coating in desiccated coconut.

This is an edited extract from Bliss Bites by Kate Bradley, published by Hardie Grant Books, RRP $19.99, and available in stores nationally. Photographer: Elisa Watson


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