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SALTED CARAMEL BLISS BALLS



Contributor: Sheridan Joy Austin
With all of the refined sugar in food and beverages these days, it's rare to be able to indulge in delicious treats without the side effects. Luckily, Sheridan Joy Austin has become a master of sugar-free delicacies. Moderation and conscious eating is transformational  and you can feel the positive effects in both your brain and your gut with these caramel balls almost immediately.
Finally, completely sugar free bliss balls that are actually yum! These legit taste like salted caramel and I am so excited about them. They are gut friendly AND gut healing with the added collagen, and you can add some sneaky adaptogenic herbs too if you have them -- I added 1 teaspoon of Ashwagandha and no one picked it!

Photo by Nikki Haun courtesy of Sun Potion

These have become a staple in many people's home since their creation. I created these as a completely sugar-free alternative to the old classic bliss balls that many people unfortunately cannot tolerate. You can add any medicinal herb your body needs at the time, but I love Ashwagandha in this as it has a mild taste and I describe it to my clients as being like a 'warm hug'! I find Ashwagandha incredibly nurturing, building and calming. One of my absolute favorites. These are seriously delicious but insanely nourishing.

Enjoy!

 Salted Caramel Bliss Balls

Ingredients

1 cup macadamia nuts

1/2 cup sunflower seeds meal (simply ground down sunflower seeds to a fine meal/flour)

1/2 cup collagen powder (I use the Bulletproof brand

2 tbsp. ghee

2 tsp. vanilla essence 

2 pinches of salt 

1 tbsp. your choice of sweetener, I use Lakanto (You could use honey, maple syrup, stevia powder or liquid stevia drops to taste)

1 tsp. of Sun Potion Ashwaghanda

  

 Method

Preheat your oven to 160 degrees C (320 degrees F), and place the macadamia nuts on a baking tray

Bake them in the oven for 20 minutes or until golden brown (keep an eye on them as all ovens are different, so ensure they do not go too brown!)

Place the toasted macadamia nuts in your blender, and on low speed, blend them until they turn into a nut butter (you will need to stop blending and scrape down the sides, and then keep blending)

Place all of the remaining ingredients in the blender, and blend to combine

Lay down some baking paper on a plate, container or small chopping board, and scoop out the mix into portions that you will eventually roll into balls

Place in the freezer for roughly 30 minutes or until firm enough to roll into balls

Once firm, remove them from the freezer, roll into balls, and then place back in the freezer to continue hardening

 

Click here to check out Sheridan's Chia Pudding with Chocolate Panna Cotta, a recipe as beautiful as it is delicious!

 


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