Cacao and Cardamom Bliss Balls

27 February 2015 | Recipes
cacao and cardamom bliss balls

These are pretty much the best chocolate balls you’ll ever get your mits on.

They’re also fruit-free, which is huge bonus if you’re avoiding fructose.

I originally made them for a catering event I did for I Quit Sugar, but now they’re part of my regular bliss ball routine.

They’ll keep for a couple of weeks in the fridge, but good luck making them last that long.

Cashew, Cacao and Cardamom Bliss Balls

  • 1/2 cup cashew butter
  • 1/2 cup coconut oil
  • 1-2 tablespoons rice malt syrup
  • 2 tablespoon raw cacao powder
  • 1 cup almond meal
  • 1 teaspoon vanilla powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • pinch of sea salt
  • 1/2 cup desiccated coconut, for rolling


1. Place cashew butter, coconut oil, rice malt syrup and cacao in a food processor. Process very briefly until just combined. Don’t over process or mixture will become too soft.

2. Transfer to a bowl. Stir in remaning ingredients (except coconut) until combined.

3. Place mix in fridge for several hours or until firm.

4. Remove from the fridge and roll 1 teaspoon of mixture into a ball. Roll in coconut and place on a lined plate or tray. Continue with remaining mixture and coconut. Refrigerate again for at least 30 minutes or until firm.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Cashew butter: I use cashew butter because it’s creamy and has a very neutral flavour. An alternative would be macadamia butter or you could use smooth peanut or almond butter.

Rice Malt Syrup: If you’re not avoiding fructose then you can use honey, maple syrup or coconut nectar.

Cacao: Not into cacao? Carob would taste great too.

Spices: Give them a miss if you don’t like the taste of spices with chocolate. They won’t effect the outcome of the recipe.


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