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. 