Raw chocolate orange bliss balls


I have now officially moved into the big time of small time cooking (!) – I bought a proper food processor.  Can you believe I’ve gone this long without one?  Crazy.

Making foods like these raw chocolate orange balls had been difficult previously – ever tried to make falafel by hand?  Or cheesecake crust in a – shudder – blender?!  This could be why my blender currently decided to give up the ghost and I had to throw it out.  Overuse and possibly using it for the completely wrong things.  Oops.

So first to be made in my new, all the bells and whistles Kenwood food processor were these chocolate orange bliss balls.  WAY easier with a food processor!  A pretty simple recipe too, difficult at all to make.


This recipe made around 25 small balls, but feel free to halve the recipe if you’re not feeding a load of people (which I wasn’t – whoops.  More for me).




10 Medjool dates, pitted

1 cup almonds

1/2 cup ground almonds/almond meal

1 tsp vanilla essence

Juice and zest of one large orange

Chocolate finish

1/4 cup cacao powder

1/4 cup coconut oil

1 Tbsp agave nectar


Place all the ball ingredients in a food processor and process until you get a sticky crumble (see below).


Roll into approximately 25 balls, more or less depending on what size you want them to be.

Mix the chocolate finish ingredients together in a small bowl/ramekin.  If your coconut oil isn’t yet melted do this first.  It’s currently the height of summer here so mine was already melted!

Dip the balls one by one into the finish and use two spoons to coat so you don’t get chocolate-y fingers (unless you want to, of course).

Place balls on a small baking sheet lined freezer tray.  Alternatively you can let them set on a wire rack so the chocolate finish drizzles off.  I personally like to have the chunky bits of chocolate on the bottom of the balls!

Feel free to add some dessicated coconut at this stage, or any other toppings.


Place the balls on the baking sheet into the freezer for 20 minutes, then serve immediately.

Can be kept in the fridge for up to five days.

Time to make: 5 minutes prep/blending, 10 minutes rolling balls, 10 minutes dipping in chocolate finish, 20 minutes in the freezer = 45 minutes

On a scale of easy (1) to pull your hair out difficult (5) =  2, chocolate dipping is a bit fiddly

# nowplaying Jamie T – Tinfoil Boy

Published by JenCooksPlants

Plants, plants and MORE plants.

One thought on “Raw chocolate orange bliss balls

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