Recipe Directions
1. Slice open the vanilla bean and remove the seeds. For extra vanilla flavor, cut the skin in half lengthwise, julienne the skin, and then mince.
2. Add all ingredients to a food processor, except the cacao nibs and hemp seed. When adding the vanilla bean seeds and skin, distribute evenly.
3. Process until the goji berries are completely broken down into small pieces, with all pieces uniform in size. This will take 30 seconds or more (maybe about 40 seconds for the larger serving).
4. Add the cacao nibs and hemp seeds and process an additional 20 seconds or more (maybe about 40 seconds for the larger serving). The nibs will be reduced in size by about half, and quite a few of the hemp seeds will still be visible. You don’t want the nibs and the hemp to be completely blended into the mixture, for this makes for a more interesting texture, and it will keep the flavors of the cacao and the hemp somewhat distinct, as well as making for a firmer bliss ball that will stay firm at room temperature.
5. Form into balls. Since the mixture was not completely blended, you will need to press firmly to get the mixture to stick together. Eat right away, or refrigerate to store.
HAND METHOD (SERVES 10)
1. Combine all ingredients in a bowl, except the water.
2. Start adding water and mix thoroughly with a wooden spoon. Generally, when the mixture feels pretty sticky and the Artisana Coconut Butter has turned completely a lovely shade of light brown from mixing with the agave nectar, the mixture is ready to form into balls. You don’t want to add too much water, or you’ll ending up with soggy bliss balls!
3. Form into balls, and enjoy as is, or refrigerate to store. If you refrigerate, let the bliss balls come to room temperature before eating, since refrigerated whole goji berries are pretty hard.
Achin70's Thoughts
By achin70 These are superfood bliss balls that will keep you going for hours!
I’ve included versions made with and without a food processor, and servings for 10 or for 1.
The food processor version is more chocolatey and the flavors more blended, and the version made without the food processor has more distinct flavors, with the coconut and agave flavors coming through a little more. It’s also more interesting to look at.
Note: I don’t know if regular coconut oil will work as well. If you use regular coconut oil, instead of Artisana Coconut Butter, you might need to use more sweetener, since Artisana’s coconut butter is sweet.
Food processor version (individual serving)
1) 2 tablespoons cacao nibs
2) 2 tablespoons goji berries
3) A little less than 2 tablespoons hemp seed
4) 1 tablespoon + 1 teaspoon Artisana Coconut Butter
5) 1/2 teaspoon agave nectar (or to taste)
6) Half a vanilla bean (seeds only; optional)
7) Sprinkle of sea salt (optional)
Hand method (individual serving)
1) 1 1/2 tablespoons cacao nibs
2) A little less than 2 tablespoons goji berries
3) 1 1/2 tablespoons hemp seed
4) 1 1/2 tablespoons Artisana Coconut Butter
5) 1/2 teaspoon agave (or to taste)
6) A little less than 1/2 teaspoon water
7) Half a vanilla bean (seeds only; optional)
8) Sprinkle of sea salt (optional)
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Comments
Top voted
achin70
Jun 25, 2010
The mini paper cups are a great idea, something to consider for next time! :)
msnice33
Aug 03, 2010
I made these over the weekend and they were very delicious. Thanks for the recipe. I ended up substituting some ingredients since I did not have the right ones and wanted to make them right away. I used 99% chocolate shavings instead of cacao nibs, pecan nuts instead of hemp seeds, raw honey instead of agave and 2 tsp of vanilla extract instead of real bean. I should probably try the real recipe next time.
achin70
Oct 03, 2010
Sounds yummy with the wild blackberries and coconut flakes! :)
All
achin70
Oct 03, 2010
Sounds yummy with the wild blackberries and coconut flakes! :)
queenfluff
Oct 03, 2010
I made this for a forageing class yesterday and they were gobbled up instantly! I used wild blackberries instead of gojis and I use cacao powder and coated them with coconut flakes. I added extra agave because the cacao powder was so strong. Definatley use less cacao powder next time. I was out of nibs which I would normally use.
achin70
Aug 04, 2010
msnice33: Glad it worked out for you! I've always followed recipes to the letter in the past, but what I've found is that substituting ingredients is a great way to come up with new and exciting recipes. LOL. :)
msnice33
Aug 03, 2010
I made these over the weekend and they were very delicious. Thanks for the recipe. I ended up substituting some ingredients since I did not have the right ones and wanted to make them right away. I used 99% chocolate shavings instead of cacao nibs, pecan nuts instead of hemp seeds, raw honey instead of agave and 2 tsp of vanilla extract instead of real bean. I should probably try the real recipe next time.
achin70
Jun 26, 2010
Thanks, everyone, for the kind words! :)
achin70
Jun 25, 2010
The mini paper cups are a great idea, something to consider for next time! :)
rawrocks
Jun 12, 2010
I just made these with a few substitutions. Cocoa powder instead of nibs, coconut oil (less is more) for cocoa butter. I rolled them in coconut. They taste wonderful, rich but not to sweet. These are for a pot luck. Tip: I'm putting these in mini paper cups and then bringing them over in an old Egg serving platter. The REAL Vanilla Bean makes a HUGH difference. 1 more thing. I used org salt, not himalyan.
Sheba
May 09, 2010
Really good, nicer than the unhealthy sweets in the shops, thanks for the recipe
gwenz3
May 02, 2010
Perfect timing! We are taking a trip to Wisconsin tomorrow and I just finished making a batch of these to take along. Awesome!
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