After hearing a few people saying they weren’t a fan of dates in bliss balls, my thinking cap went on for alternatives. I love the flavour of pineapple so thought I’d try and make a pineapple flavoured bliss ball. I called these pineapple lump bliss balls, aptly named after the yummy lolly pineapple lump – just a little more nutritious!
These bliss balls are very simple – only four ingredients, and nothing fancy. There’s no added sugar as pineapple is naturally sweet, and the coconut adds an extra tropical flavour. Here’s how to make the pineapple lump bliss balls.
3/4 cup dried pineapple
1/2 cup macadamia nuts
1/2 cup coconut
80g dark chocolate
Cut the pineapple into fine pieces, and crush the macadamia nuts into small pieces. I did this with a pestle and mortar but you could crush them in a plastic bag wrapped in tea towels and a rolling pin. Place the pineapple and nuts in a food processor and blend together for a few minutes. Add the coconut and continue to process until the mixture becomes dough like. If it looks a bit wet, add some extra coconut and process again for about 30 seconds.
Squeeze/roll the mixture into balls. Just so you know – the mixture not super sticky like normal bliss balls, but it still moulds into balls. Place in the fridge while you melt the chocolate.
Break up the dark chocolate into pieces and place in a microwaveable bowl. Microwave for 45 seconds, stir, and then heat at 20 second intervals siring well in between each interval. This is important so you don’t overheat the chocolate. It shouldn’t take more than a couple of minutes max.
Dip the balls in the chocolate and place on baking paper until set.