With grateful thanks to the Ladies of The Tora Walk, Wellington NZ for sharing these with us. The Bliss Balls are sugar and gluten free. Ginger Crunch Base: 175g butter (softened) 3/4 cup white sugar 1 1/4 cups plain flour 1 1/2 t ground ginger 1 1/2 t baking powder Pinch salt Method: Pre heat oven to 180c & grease & line 20x 25cm slice tin. Cream butter & sugar until pale. Sift in flour, ginger & baking powder & salt. Mix until combined. Press evenly into lined tin. Bake for about 20mins until base is firm to touch. Remove from oven & cool on cake rack. Ginger Icing: 100g butter 1 cup icing sugar (maybe a bit more) 2 T golden syrup 4 t ground ginger Heat icing ingredients in small saucepan. Stir until melted & combined. Pour over base & spread evenly. Leave to cool in tin before cutting into squares. Bliss Balls Process the following in food processor. 2/3 cup almonds 2/3 cup medjool fresh dates 4 T pumpkin seeds (toasted) 2 T sunflower seeds (toasted) 1/4 cup sesame seeds (toasted) You can toast them all together for about 8 mins in mod oven. 1/2 cup coconut threads 4 T macadamia nuts chopped. 2 T honey 2 oranges zested & their juice. Roll into balls either in cocoa powder, pistachio nuts (chopped) Or coconut. ( which is what I did) Refridgerate them to firm up. Hope all makes sense to you. The bliss balls keep for ages in fridge.
Posted in Recipes.