Ginger chocolate bliss balls

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Lisa Stanton-Smith

● 1 cup cashew butter (250g)

● 1 cup almond meal

● ⅓ cup maple syrup

● 1 heaped tsp. ginger powder

● 1 tsp. vanilla extract

● ½ tsp. cinnamon powder

● 1 Tbsp. coconut flour

● 50g 70% dark chocolate, chopped small (or cacao nibs)

● Pinch of salt


Combine all ingredients in a large bowl, and stir well to combine. This may take a few minutes of stirring for the right consistency to form. Then scoop teaspoon sized amounts of the mixture, and roll into balls. Place on a plate or in a container, and continue with the remaining batch. Store in the fridge for up to 1-2 weeks, or in the freezer for up to 2 months. Enjoy.

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