July  8, 2021
1 Ratings
Photo by Emma Boyd
  • Makes 12
Author Notes

I'm pretty sure we don't need another raw bliss ball recipe in the world, but the flavours in this one are particularly lovely so I'm sharing it anyway.
There's something special about the combination of cashews, apricots and cardamom, but I adapt this recipe depending on what's in the pantry. Try almond or peanut butter, cinnamon or nutmeg, prunes or dates. —Jordan Rondel, The Caker

What You'll Need
  • 100 grams fine desiccated coconut
  • 100 grams quick-cook rolled oats
  • 1 generous pinch sea salt
  • 1/2 teaspoon cardamom
  • 150 grams cashew butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 120 grams sticky, soft, plump dried apricots
  1. In a small pan on the stove, toast 60g of the coconut until aromatic and lightly golden. Place oats, toasted coconut, sea salt and cardamom in a food processor and pulse until finely ground.
  2. Add apricots and pulse again until they are completely broken down. Add the cashew butter, maple syrup and vanilla and pulse until the mixture holds together when pressed.
  3. Using clean hands, roll dough into balls. Roll each ball in the remaining 40g of untoasted coconut. Store in an airtight container in the fridge for up to 2 weeks.

See what other Food52ers are saying.

  • 16bitclaudes
  • AntoniaJames
  • Sarah Danner
    Sarah Danner
  • Jordan Rondel, The Caker
    Jordan Rondel, The Caker

4 Reviews

16bitclaudes July 8, 2021
Made these this morning with homemade cashew butter, two thumbs up from me! Very tasty, I'll be making them semi-regularly for sure. My gut tells me that a splash of orange blossom water might be a welcome addition so I'll try that in the next batch...
AntoniaJames May 24, 2021
I made these to take on a training hike, as I prepare for my first 14er in July. I used almond butter instead of cashew butter; I didn't have any quick oats, so I blitzed regular oats in the food processor at the outside. Otherwise, I hewed closely to the brief. A keeper, for sure. I like how the apricots keep these from being too sweet. I'm looking forward to playing with this, using it as a template for variations as I continue to train. Thank you for this excellent recipe, Jordan! ;o)
Sarah D. July 21, 2017
I don't see the apricots in the ingredients list.
Jordan R. July 23, 2017
Hi Sarah!
So sorry about this - we've amended the recipe to include the "120g sticky, soft, plump dried apricots" required. Happy baking! x