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!