Cacao bliss balls are a quick health boosting snack with only 5 ingredients and are perfect for meal prep. They are raw, vegan, gluten-free, and have no added sugar!
Fudgy, cacao vegan bliss balls made with wholesome ingredients? Yes, please!
WHAT IS THE DIFFERENCE BETWEEN CACAO AND COCOA POWDER?
The raw beans contained within the sticky matrix of the cacao pod don’t taste much like chocolate. Therefore, even raw cacao products aren’t made with beans straight from the pod. Once cacao beans are harvested, they go through several processing steps. Firstly they are fermented and then dried. This stage is the raw cacao powder.
The cacao powder are further processed by roasting at a much higher temperature and typically supplemented with additives to cut the bitterness. The roasting process fully develops the chocolate flavor and gives them some sweetness but many of these beneficial nutrients degrade and are no longer significantly present in the powder—quite the unnecessary loss in nutrition.
Minimally processed cacao powder is an abundant source of minerals (iron, magnesium and potassium), fiber and those unique antioxidants called flavanols, which support cardiovascular and brain health.
WHAT ARE BLISS BALLS?
Bliss balls are also known as energy bites or energy balls. These cacao bliss balls are quick and easy to make and have only 5 ingredients. So you don’t have an excuse not to make them! They are the perfect snack and great to prepare ahead of time as they last for a long time in the fridge and outside the fridge. These bliss balls are made with whole food ingredients like cashew, raisins and cacao powder.
Just like my original raw vegan almond coconut balls, this cacao version is sure to become a family favourite snack in no time!
HOW TO MAKE CACAO BLISS BALLS
All you need to make these bliss balls is a food processor and 5 ingredients: cashew nuts, raisins, cacao powder, vanilla bean and sea salt.
HOW LONG DO BLISS BALLS LAST?
You can store these cacao bliss balls in the fridge or outside the fridge for up to 7 days in an airtight container. You can also store them in the freezer to enjoy later.
They’re so chocolaty, rich and moist. The longer you blend them the more of the oils from the cashews are released and get a little more fudgy and sticky.
Raw Cacao Bliss Ball
- 1 cup cashew nuts
- 1 cup raisins
- 1/3 cup raw cacao powder
- 1 tsp pure vanilla extract
- pinch sea salt
1. In a food processor combine all the ingredients and blend until dough consistency. 2. Form into bite size balls and cover with extra cacao powder. 3. Store in an airtight container in the fridge or outside the fridge for up to 7 days, or in the freezer for 1-2 months.
More Healthy Snack Recipes
For more healthy inspiration, these recipes all make simple, healthy snacks too:
MANGO FLOAT CAKE
Are you a fan of no-bake and chilled fruit cakes like this one? This mango float cake is the perfect summer dessert and one of the easiest cake to whip up!
You don’t need an oven to make a great dessert.
Mango float cake is a very popular Filipino dessert ‘icebox cake’ also called Mango Royale, that is a big hit during the holiday seasons or any other special occasion. Soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers. Its creamy and refreshing with loads of bright, summery fresh fruit flavor. This vegan version tastes so legit it’ll surprise everyone at your next party! You can also replace mangoes with peaches.
I soak the crackers in evaporated milk before layering it down. This will help making it easier to cut through the cake without mushing it down and it adds another rich comforting flavour. Veganising this mango float cake is so easy with Nature’s Charm evaporated milk, coconut whipped cream and condensed milk.
You may line your container with a parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.
The hardest part of the recipe is waiting for the cake to set!
If you make this coconut mango float cake tag me on Instagram at #maricelsvegancrush @maricelsvegancrush. I love seeing your takes on my recipes.
Enjoy making this fluffy goodness! xx
Coconut Mango Float Cake
- Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas
- 2 can Nature's Charm coconut whipped cream chilled overnight
- 100 g Nature's Charm condensed milk
- 100 g Nature's Charm evaporated milk
- 1 tsp vanilla extract
- pinch of sea salt
- 2 sweet mangos about 400g diced
- 300 g vegan graham crackers
- Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
- In a seperate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just couple of seconds. It should not becomme soggie.
- Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture and remaining sliced mangoes. Spread the mangoes evently and finish with sprinkles of crushed crackers. Place in the freezer.
- Chill for at least 3 hours before slicing. Serve and enjoy!
You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.
This recipe is proudly sponsored by Nature’s Charm.
High Vibration Raw White Chocolate
The simpler the meal the better you feel. Truly this raw white chocolate recipe is one of my favourite and so quick and easy to whip up! All you need are 4 ingredients and you’ll have a very satisfying mouthful of creamy divine goodness!
Play around and omit the vanilla bean with 1 teaspoon of freshly squeezed lemon or orange juice instead.
These white chocolates do best stored in the freezer, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment. Or soak energy bliss balls into the white chocolate mixture and you’ll have a coated treat of energy packed snacks or desserts. Happy creating!
Raw White Chocolate Recipe
- 3 Tbsp raw cashew butter
- 3 Tbsp raw coconut oil
- Pinch vanilla bean
- Pinch salt
- Add all ingredients into a bowl and mix until nice and creamy. Spread into a chocolate mold and let set in the freezer for at least 2 hours. Keep in the freezer.
EASY VEGAN CHOCOLATE
Do you know this urge of chocolate which kicks in out of nowhere sometimes? Thats the time where you’ll need this recipe! Quality vegan chocolate isn’t easy to find and it is always better to make it yourself anyway, so I thought, I’m gonna share my survival recipe kit with you, especially amazing during this unique time!
I often whip up this super delicious and easy chocolate recipes that is done in no time and can be enjoyed in only after 1-2 hours.
So, why make chocolate at home when you can buy it at the store? Let me tell you.
Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
Trust me, homemade chocolate all the way. Plus, it’s customizable. I left mine pretty basic, adding only roasted peanuts, peanut butter and a little sea salt. But you could add dried fruit, other toasted nuts and butter, toasted coconut…really anything you’re craving.
Make this chocolate exactly how you like it! It’s the perfect base for experimenting while you are stuck at home.
I’ve been making a batch and keeping them in the freezer for an after-dinner treat. The mini molds make them the perfect size for indulging without overdoing it.
I hope you all love this chocolate as much as I do!
Vegan Peanut Butter Chocolate Cups
- 4 TBSP raw coconut oil
- 4 TBSP raw cacao powder
- 1-2 tsp maple syrup
- 1 TBSP peanut butter
- pinch sea salt
- roasted peanuts
- Place all ingredients, except the roasted peanuts, in a glass bowl and whisk until everything is well combined and consistency is smooth and glossy. The consistency shouldn't be runny but creamy like a nice thick sauce. If too runny add more cacao powder to thicken.
- Place few roasted peanuts in each silicon or paper mold cups.
- Fill the cups with the chocolate sauce and place in the freezer for at least 2 hours to set before eating. Keep in the freezer.
Spaghetti Ice Cream is a popular ice cream dish in Germany “Spaghetti-EIS” made to look like a plate of spaghetti. Surely a fun and delicious surprise for every sweet dessert table or even as a unique Christmas treat.
In Germany they sell a special press for Spaghetti Ice Cream but you can also use a potato ricer which may take a little practice as you have to make sure your ice cream is soft enough to press through your potato ricer.
You can strain the strawberry sauce to get a more refined finish. The cashew meal is to simulate the parmesan cheese but you can also use other ground nuts such as almond or macadamia nuts.
Spaghetti Ice Cream Sundae Vegan
- potato ricer
Sweet Condensed Milk
- 500 g Samui Coconut Milk full fat, chilled
- 125 g brown sugar
Vanilla Coconut Ice Cream
- 750 g Samui Coconut Milk full fat, chilled
- 1/2 tsp vanilla extract
- 250 g condensed milk
- 200 g fresh strawberries
- 3 Tbsp orange juice fresh
- 1 Tbsp maple syrup
- For the condensed milk whisk together 500g coconut milk and 125g brown sugar in a medium saucepan over medium-low heat. Whisk often and bring to a low simmer. Continue to simmer until milk has reduced by half, about 30 minutes. Let completely cool.
- In a bowl add 750g coconut milk and whisk using a hand blender to thicken. Add the condensed coconut milk and vanilla extract. Whisk until well combined and transfer in a container. Place in the freezer and leave until ice cream has firmed up completely.
- In a blender combine strawberry, orange juice and maple syrup and mix until nice and saucy. Keep in the fridge.
- Ones the ice cream has completely chilled down let sit in room temperature to slightly soften. Fill a potato ricer with 3 scoops of ice cream. Hold ricer over a serving plate or bowl and squeeze ice cream through, swirling to create “spaghetti". Make sure your vanilla ice cream is soft enough to press through your potato ricer. If it is too soft it will melt, it needs to be just soft enough to squeeze through easily, and this may take a little practice. Sprinkle some cashew meal on top and enjoy immediately.