Raspberry & Vanilla Choc Chunk Bliss Balls

Sweet, zesty and full of energy. We could be talking about you, but we’re describing these delicious morsels.

Makes: 10 approx. Time: 15 mins.


½ C Cashew Butter (homemade or store bought is fine)

3 TB Rice Malt Syrup

½ C Desiccated Coconut

½ C Coconut Flour

½ ts Vanilla paste

Zest of 1 lime, plus juice of a half

¼ C Freeze Dried Raspberries

1 bar of Pana Chocolate

½ ts Coconut Oil, melted


Place cashew butter, rice malt syrup, lime juice and zest into bowl & mix together

Break off 2 squares of Pana Chocolate, chop into small cubes

Combine the dry ingredients, crumble the freeze-dried raspberries and sprinkle in the chopped chocolate, and massage together with hands to combine

Divide the mix into 10 portions, then roll into balls and place them in 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 and drizzle the melted chocolate over them with a spoon

Return to the fridge to set the chocolate