I am sure that throughout the lockdown we all walked a lot and started discovering new spots in our local area. One of my lockdown discovers is this super nice deli in Melissia which sells nuts, dried fruits, legumes & spices, which gave me a lot of recipe inspiration. This recipe was inspired by their dehydrated osmotic strawberries. Dehydration through osmosis is a process which helps retain all of the fruit nutrients. You can either snack on them or use them for delicious granolas and bliss balls like I did. In this recipe I mixed the dehydrated strawberries with blanched almonds and coconut oil for these delicious strawberry chocolate bliss balls.
Ingredients (for 12 pieces)
For the filling:
- 200 grs blanched almonds
- 250grs dehydrated strawberries
- 1 tbs coconut oil
For the chocolate coating
- 50grs cacao butter
- 1 tbs raw cacao
- 2 tbs maple syrup
Preparation
- Blitz all the filling ingredients in a food processor until well chopped and a ball is formed
- Shape the filling into small balls and press the bottom and top with your fingers or a spoon. Smooth the round edges.
- Refrigerate for 20mins.
- To make your own chocolate coating: Melt the cacao butter in a baine Marie (double boiler) and gradually add the rest of the ingredients stirring in low temperature.
- Line a baking tray and place a rack on top of it. Place the strawberry and almond balls into the chocolate coating mixture and then place on the lined rack tray. If needed finish the coating with a brush.
- Refrigerate for minimum two hours.