Chocolate and Coconut Bliss Balls

• 1- 1/4 cup Unsweetened Coconut Flake (unsulphured Preferred)
• 3/4 cups Raw Almonds
• 2 Tablespoons Coconut Oil, Soft But Not Liquid
• 5 Pitted Dates
• 1-78 ounces, weight Sunwarrior Classic Plus Chocolate Flavored Protein Powder
• 1 Tablespoon Coconut Cream
• 1/4 teaspoons Coconut Oil, Liquid
• 1 pinch Pure Stevia Extract Powder Or To Taste (I Use Now Brand)

1. Combine and blend all of the coconut ball ingredients in a food processor.
2. Pulse for a few times and use a spatula to scrape the batter on the side wall of the processor to help blending if necessary.
3. Blend until well combined, approximately 3 minutes.
4. The texture of the batter is somewhat sandy.
5. Transfer the batter into a small bowl.
6. Take an appropriate amount of batter and press and shape to form a roughly 1-1/4 ball.
7. Repeat until youve used all the batter.
8. Place the bliss balls into a parchment paper lined dish and keep a 1 space between each ball.
9. Cover the baking dish with a lid or plastic wrap and refrigerate 1 hour or until firm.
10. Meanwhile, combine all the frosting ingredients and refrigerate for 10 minutes until soft but not runny.
11. Put the frosting into a pastry bag or sandwich bag (see notes).
12. Squeeze onto the bliss balls.
13. Notes: 1.
14. Do not replace almonds with coconut flour, otherwise the balls will be very dry.
15. 2.
16. If you dont have a pastry bag, fill the frosting into a sandwich bag.
17. It will form a cone shape, like a filled pastry bag.
18. Try not to warm up the bag of frosting with your hands.
19. Cut a small tip off a bottom corner of the bag and then use as a pastry bag.

coconut, almonds, coconut oil, dates, chocolate, coconut cream, coconut oil, now

Taken from tastykitchen.com/recipes/special-dietary-needs/chocolate-and-coconut-bliss-balls/ (may not work)