These gluten free Ginger Bliss Balls are the perfect afternoon pick-me-up. Made from naturally free from ingredients and dairy free and vegan, these suit most special diets. Easy to make and store for 2 weeks in the fridge - if they last that long!
Add the cashews to the blender and blitz for a few seconds then pop all the remaining ingredients in a blender and blend until thoroughly combined (the mixture should start to clump together in the blender.
Check the mixture clumps by scooping out a teaspoon and squeeze into the palm of your hand. If the mixture is too dry and crumbles add a few more dates to make the mixture more sticky.
Using the teaspoon take walnut sizes clumps of mixture and roll into balls and place on a tray or plate
Once all the mixture has been balled, heat the chocolate in the microwave, careful not to burn.
I tend to leave some un-coated in chocolate, it's a personal preference and gives me a choice when I go to the fridge depending on how sweet a tooth I have at the time!
I really LOVE ginger so if like me you want your Ginger Bliss Balls to pack a punch you could try the same recipe with an inch of peeled and chopped fresh ginger. This will reduce the sugar levels too.
If you don't have buckwheat in your cupboards, plain GF will do or corn, tapicoa, rice coconut...don't be scared to play with the recipe. I have tried with both buckwheat and coconut and both work just as well.