Jaffa Bliss Balls

Jaffa Bliss Balls

By 17 June, 2013

The recipe for these delicious gluten-free, dairy-free, egg-free and nut-free jaffa balls was given to me by chef Louise Miller who works at the Cabarita Resort, northern NSW.  For a special gift Louise suggests you layer the dry ingredients in a jar, decorate with a ribbon and attach a copy of the recipe, highlighting the additional ingredients they will need.



 Makes 12 - 14 balls

Place all ingredients in a food processor, and process for 1-2 minutes, until mixture combines and starts to stick together.  You might need to add 1 - 2 tablespoons warm water (or freshly squeezed orange juice) to bring it together.
Roll about 1 tablespoon of mixture into balls and place in little patty cake papers, or roll in desiccated coconut.
Refrigerate until firm. You can keep these in the fridge for 2-3 days or they keep well in the freezer for a few months.

Lou’s NotesThe mesquite powder is ground from mesquite seed pods, rich in protein, calcium, magnesium, potassium, and iron. It has a slight caramel flavour and is great for balancing blood sugar levels. Mesquite powder can be hard to find, but they will still taste great without it.

My note: roll the balls in desiccated coconut for a pretty effect.  You could also add some chia seeds to the mix.






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