Almond and Date Bliss Balls

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• 10g fresh medjool dates, pitted
• 160g (1 cup) natural almonds
• 2 tbsp coconut oil, melted
• 2 tbsp raw cacao powder
• 1 tbsp maple syrup
• 1 tbsp chia seeds
• 1/2 tsp ground cinnamon
• 30g (1/4 cup) almond meal

Place the dates, almonds, oil, cacao, maple syrup, chia seeds and cinnamon in a food processor and process until the mixture is well combined and sticks together. 

Place the almond meal on a plate. Line a shallow airtight container with baking paper. Roll tablespoonfuls of the date mixture into balls then roll in the almond meal to lightly coat. Transfer to prepared container. Place in the fridge for 1 hour to chill then serve. 

• 2 x 15g packets freeze-dried strawberries
• 1 1/2 cups toasted berry muesli
• 1/3 cup almond butter
• 2 tbsp strawberry jam
• 1 tbsp Dutch-processed cocoa powder

Reserve 6 freeze-dried strawberries. Roughly chop remaining strawberries. Process muesli in a food processor until finely chopped. Add almond butter, jam and cocoa. Process until combined. Add chopped strawberries. Pulse until just combined. 

Crush reserved strawberries in a bowl. Roll 1 level tablespoon mixture into a ball, then roll in crushed strawberries to lightly coat. Place on a plate. Repeat with remaining mixture and crushed strawberries. Serve. 

• 120g tub diced mangoes in juice
• 4 Weet-Bix, crumbled
• 2 tbsp white chia seeds
• 1/2 cup desiccated coconut
• 1/2 cup finely chopped dried mango
• 2 tsp honey

Drain diced mango, reserving juice. Process Weet-Bix, diced mango, chia seeds and ¹⁄³ cup coconut in a food processor until almost smooth and well combined. Add dried mango, honey and 1 tablespoon reserved mango juice. Pulse until just combined, adding a little more reserved juice if mixture is too dry. 

Place remaining coconut in a small bowl. Using damp hands, roll 1 level tablespoon mixture into a ball, then roll in coconut to coat. Place on a plate. Repeat with remaining mixture and coconut. Serve.