Print Options:


Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

The glow inducing cousin of the chocolate truffle, these adaptogen coconut cacao bliss balls are an awesome use for leftover coconut pulp from making coconut milk. These addictive, rich bites will fuel you through a busy day, and while they taste indulgent, they're packed with high quality fat, protein, and healing herbs.

 1 cup unsalted almonds
 1.50 cups coconut pulp (leftover from making coconut milk, can sub almond pulp or other nut pulp)
 1 cup (130 grams) of pitted Medjool dates
 1 raw cacao powder
 3 tbsp coconut oil, melted at room temp
 1 tbsp reishi powder (optional, can sub adaptogen of choice or omit)
 1 tbsp he shou wu (optional, can sub adaptogen of choice or omit)
 1 tsp vanilla extract
 ½ tsp flaky salt
 optional toppings: crushed freeze dried raspberries (my fave!), pistachios, rose petals, flaky salt, dark chocolate, cacao powder, coconut dust, toasted coconut flakes, bee pollen

Throw the almonds into a Vitamix, blender, or food processor. All will work, though I prefer the Vitamix. Pulse on medium speed about five times to chop them roughly, and then add the rest of the ingredients.


Pulse on medium another five times to bring it all together, using the tamper to help if using a Vitamix or blender, and then blend on high, mixing well with the tamper as you blend, briefly until combined. I usually turn it off to give the blender a rest, and then give it one more good go. Having a few almond chunks is normal (and yummy!)


Scrape into a bowl and chill for about 30 minutes before forming into balls. Using your hands, form into balls. I used heaping tablespoon sized portions.


To finish, dust with fun stuff like toasted coconut, bee pollen, cacao nibs, flower petals, crushed freeze dried raspberries, and flaky salt. You can even dip them in melted dark chocolate for an extra indulgent treat. My favorite by far is rolling them in the crushed freeze dried raspberries! Store covered in the fridge for up to one week.