Dark choc raspberry bliss balls

Place the chocolate and coconut oil into a microwave safe bowl. Microwave, uncovered in 1 minute bursts on High/100%, stirring every minute with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.

Place the dates, almond meal, coconut and cacao into a food processor. Pulse until dates are finely chopped. Add the raspberries and melted chocolate mixture and pulse until the mixture almost comes together. Transfer to a bowl, refrigerate for 1 hour, or until firm enough to roll into balls. Roll mixture into 36 small balls, approximately 20 g each. Place onto a tray. Refrigerate for 30 minutes, or until firm. Dust with cacao powder. Enjoy 3 chilled bliss balls per serve.

TIP: Bliss balls will keep for 10 days in an airtight container in the fridge. They also freeze really well, store in an airtight container and freeze for up to 3 months, they may need a little dusting with cacao just before serving.