Chocolate and Coconut Bliss Balls

Combine and blend all of the coconut ball ingredients in a food processor. Pulse for a few times and use a spatula to scrape the batter on the side wall of the processor to help blending if necessary. Blend until well combined, approximately 3 minutes. The texture of the batter is somewhat sandy. Transfer the batter into a small bowl.

Take an appropriate amount of batter and press and shape to form a roughly 1-1/4” ball. Repeat until you’ve used all the batter. Place the bliss balls into a parchment paper lined dish and keep a 1” space between each ball. Cover the baking dish with a lid or plastic wrap and refrigerate 1 hour or until firm.

Meanwhile, combine all the frosting ingredients and refrigerate for 10 minutes until soft but not runny.

Put the frosting into a pastry bag or sandwich bag (see notes). Squeeze onto the bliss balls.

Notes:
1. Do not replace almonds with coconut flour, otherwise the balls will be very dry.
2. If you don’t have a pastry bag, fill the frosting into a sandwich bag. It will form a cone shape, like a filled pastry bag. Try not to warm up the bag of frosting with your hands. Cut a small tip off a bottom corner of the bag and then use as a pastry bag.