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Peach and almond bliss balls

Peach and almond bliss balls

Makes 30 bliss balls


  • 250g dried peaches

  • 1 cup roasted unsalted almonds

  • 1 cup pumpkin seeds

  • 1 tsp vanilla paste

  • 1/2 cup desiccated coconut

  • extra 1/4 cup desiccated coconut for rolling balls in

Cover dried peaches in boiling water for 30 minutes or longer. Once nice and soft, drain and pat dry. Roughly chop into small chunks and place in a food processor. Grind almonds, pumpkin seeds and the 1/2 cup coconut in a coffee grinder or bullet. Add to peaches in the food processor, along with vanilla. Mix on high for around 5 minutes, stopping a few times to scrape down the sides. Placing mixture in fridge for 30 minutes now will make it easier to roll. Once cool lightly wet hands and roll into approximately 30 walnut sized balls. Roll in desiccated coconut to finish. Store in the fridge or freezer.

Chocolate Espresso Mousse

Chocolate Espresso Mousse

Chocolate Espresso Mousse:

Gluten free and Vegan

Serves 4

  • 1 block dark dairy free chocolate 200g

  • 1 packet silken tofu

  • 1 heaped Tablespoon of instant coffee granules

  • 2 Tablespoons of cacao nibs (optional)

  • 1 tsp Vanilla paste

  • cocoa powder for dusting.

Melt your block of chocolate. I like to melt mine in a glass bowl in the microwave in short bursts stirring often. In a blender or food processor whiz up silken tofu. Pour in melted chocolate and stir by hand. Stir in coffee granules, vanilla and nibs (or other preferred flavours). Spoon mousse into espresso cups or ramekins and refrigerate for at least an hour and dust with raw cacao powder before serving.