• Place almonds into a food processor and blitz until finely chopped
• Take half a cup of the almonds and place in a sieve to remove any smaller particles – put aside for garnish in a small bowl
• Pour the rest of the almonds into a large bowl, add coconut, lacuma, flax meal and salt
• Chop up 2 squares of Pana chocolate into small cubes, and add to the bowl
• Add maple syrup and water and massage together with hands to combine
• Evenly divide the mixture into 15 portions, roll into balls and place on a tray and into the fridge
• Melt remaining chocolate in a bowl, over another bowl filled with boiling water, add coconut oil to help it melt to a nice smooth consistency
• Take the bliss balls from out of the fridge, drop a couple into the melted chocolate and use a fork to help coat the ball completely in chocolate
• Remove each bliss ball from the bowl with a fork and tap off any excess chocolate
• Drop into the chopped almonds (prepared earlier) and repeat with the other balls
• Return to the fridge to set
