These chia seed bliss balls use cacao powder rather than cocoa powder (we use some cocoa powder for dusting). The main difference is cocoa powder is roasted at high temperatures unlike raw cacao which still retains the living enzymes. It is worth bearing in mind when using cacao in recipes where it is going to be cooked that you will loose the health benefits it has when it is raw.
If you are using medjool dates they won’t need soaking, for all other dates soak with the oats and chia seeds. Make sure they are pitted or that you remove the seed!
Method for Chia Seed Bliss Balls:
- Soak the oats, chia seeds and dates (if not medjool) in warm water for an hour.
- Drain but keep the water to use to loosen up the mixture if its too stiff.
- Put the drained oats, chia seeds and dates with the rest of the ingredients and blitz in a food processor . The mixture may look a little like sand – this is normal!
- Try working the mixture together in your hand and squeeze into balls. If its not holding together and a little of the soaking water and blitz again.
- Divide and roll the mixture into 16 balls.
- Sieve cocoa powder onto a plate then coat the balls in the cocoa powder.
The balls will keep for 3-4 weeks in the fridge or up to 3 months in the freezer.
If you don’t want to freeze but want the balls to last a bit longer you could replace the orange zest with dried zest and use orange oil instead of juice.