April 10, 2020
Lucy's Hot Cross Bliss Balls
ENJOY LUCY'S EASTER TREAT - HOT CROSS BLISS BALLS!
Salomon Athlete Lucy Bartholomew has put together a delicious recipe for hot cross bliss buns!
Make an Easter favourite - into a healthy post run treat...
- 1 cup dried dates, soaked in hot water for 10mins and then drained
- 1/4 cup crystallised ginger
- 2 heaped tsp all spice
- 1/2 cup shredded coconut
- 1 cup almonds
- 1 tsp salt
- 1/2 cup currants (could be subbed for mini chocolate chips, would be awesome)
- 1/2 cup cashews
- 2 tbsp lemon juice
- 1/4 cup coconut oil, melted
To make the bunIn blender add dates, ginger, almonds, all spice, coconut and salt.Blend on high for 1min until combined. Empty into a mixing bowl.Add currants and mix.Using damp hands roll into balls and flatten slightly on a lined tray or plate
To make CrossAdd cashews, lemon and coconut oil into blender. Blend for 1min until combined.Using damp hands place the cashew blend onto the balls in an X shape, or a design of your own.Place into freezer and leave for 20 minutes.Remove, share and enjoy!