Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, published by Macmillan Australia, RRP $39.99, photography by Jeremy Simons
Ingredients, Serves 32 / Prep 15 minutes + soaking
½ cup (80 g) almonds
½ cup (50 g) walnuts
½ cup (75 g) unsalted cashews
¼ cup (25 g) cocoa powder
1 cup (230 g) medjool dates, pitted and chopped
1–2 Personal Points range per serve
I love the idea of bliss balls, but it’s the thought of rolling the mixture that I just can’t be bothered with. Instead, I make up the mixture and pop it into a tray to set, then simply cut it into bite-sized pieces. All the deliciousness of a bliss ball, without the fuss of rolling – winning! p172
1 Place nuts in a bowl and cover with cold water. Soak overnight. Drain.
2 Lightly spray a 16 cm x 26 cm slice tin with oil and line base
and sides with baking paper.
3 Transfer drained nuts to a food processor. Add cocoa and dates and process until well combined (add a little water if necessary to help the mixture come together). Spread mixture evenly into prepared tin. Cover and place in freezer for at least 2 hours, until firm.
4 Lift slice from tin using baking paper. Stand for about 10 minutes to soften slightly, then cut into 32 pieces. Transfer pieces to a reusable container and store in freezer. Thaw pieces for a few minutes to soften slightly before eating. ·
TO FREEZE: Store bliss bites in a reusable container for up to 4 months. Thaw at room temperature for 5 minutes before serving.