80g chia seeds
50g raw almonds chopped
3 tablespoons cocoa
pinch of iodised salt (optional)
1 tablespoon coconut oil
1/4 cup desiccated coconut
Optional first step - add the chia seeds into your food processor and pulse for a few times to "chop" the chia seeds. You can start with this step if you prefer the chia seeds to be fully chopped/processed in your bliss balls. But skip this step if you prefer having mostly whole chia seeds in your bliss balls.
Add the rest of the ingredients (if you skipped the first step, then add ALL of the ingredients) into the processor and mix on low speed for about 2 minutes (stop to scrape down the sides if needed) until the ingredients come together to form a "dough".
Process for another 2 - 3 minutes if needed to form the dough.
If the dough is not coming together (if your dates were too dry for example), you can add a little water or coconut oil - a teaspoon at a time, to get a dough-like consistency.
Turn the sticky "dough" out into a bowl. Use oil-coated hands to fold the dough into one big piece.
Roll the "dough" into small 4cm balls. You can use a small, oiled cookie scoop to portion out the dough or use well-oiled hands (preferably with coconut oil).
Optional - roll the smooth chocolate chia bliss balls in the coconut or the freeze-dried fruit powder to coat. To avoid sticky fingers, you can place the chia bliss balls in a plastic bag along with the freeze-dried fruit powder, then seal the bag and shake until the bliss balls are evenly coated.
Store in an airtight container for a few days. These can be kept in the fridge but will then get less soft.