Walnut Bliss Balls (Potica Inspired) (V, GF)
Vegan walnut bliss balls that are inspired by the beloved Slovenian dessert potica. In just one bite you get that classic potica taste. Made with walnuts and raisins, sweetened with medjool dates and oozing an aroma of vanilla, cinnamon, lemon and rum.
150 g walnuts 40 g raisins 70 g medjool dates pitted 1/5 tsp vanilla powder 1/5 tsp Ceylon cinnamon powder zest of 1 lemon 6.25 ml (1 1/4 tsp) rum 20 ml (4 tsp) coconut cream only the cream part from a can of coconut cream (without water)
Put walnuts in a blender and crush them. Work in three 50g batches so that they don't turn into walnut butter. Transfer to the bowl. If you're doing coating at the end, crush those walnuts now (for me the balls taste better without the coating but it does look nice with the coating on). Set them aside in a separate bowl. Put raisins in a blender and crush them. Transfer them to the bowl with walnuts. Put pitted medjool dates in a blender and crush them. You will perhaps need to scrape one time and crush them again. Transfer them to the bowl with walnuts and raisins. Mix together. I do it by hand as it is the easiest way to break parts of medjool dates that are holding together. Add vanilla, cinnamon, lemon zest, rum and coconut cream to the same bowl. If your coconut cream is very hard, you can soften it in a small pot or pan over low heat. Mix everything together well. Divide the batter in 10 equal parts (I measure it in grams). Shape 10 balls. If you are using coating, roll the balls in the crushed walnuts. Store in the fridge.
* Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*Nutrition facts calculated without optional coating.
Serving: 1 bliss ball Sodium: 2 mg Calcium: 22 mg Vitamin A: 13 IU Sugar: 8 g Fiber: 2 g Potassium: 145 mg Calories: 137 kcal Monounsaturated Fat: 1 g Polyunsaturated Fat: 7 g Saturated Fat: 1 g Fat: 10 g Protein: 3 g Carbohydrates: 11 g Iron: 1 mg