Raspberry & vanilla choc chuck bliss balls

By Pana Chocolate 

gluten free, dairy free, vegan | makes: 10 approx |  time: 15 mins.

Sweet, zesty and full of energy. We could be talking about you, but we’re describing these delicious morsels.



½ cup cashew butter (homemade or store bought is fine)

3 tbsp rice malt syrup

½ cup desiccated coconut

½ cup coconut flour

½ tsp vanilla paste

Zest of 1 lime, plus juice of a half

¼ cup freeze dried raspberries

1 bar of Pana Chocolate

½ tsp coconut oil, melted


  • 1. Place cashew butter, rice malt syrup, lime juice and zest into bowl & mix together.

  • 2. Break off 2 squares of Pana Chocolate, chop into small cubes.

  • 3. Combine the dry ingredients, crumble the freeze-dried raspberries and sprinkle in the chopped chocolate, and massage together with hands to combine.

  • 4. Divide the mix into 10 portions, then roll into balls and place them in the fridge.

  • 5. Melt remaining chocolate in a bowl over another bowl filled with boiling water, add coconut oil to help it melt to a nice smooth consistency.

  • 6. Take the bliss balls from out of the fridge and drizzle the melted chocolate over them with a spoon.

  • 7. Return to the fridge to set the chocolate.

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