Tonight I am going to see this lady with some of my closest friends. I am beyond excited. I desperately wanted to go and see her last time she was in Australia, but things didnt quite pan out and I missed out. This time around, my friends and I were ready and rearing to go at 8.59am the morning of the early bird ticket release. Unfortunately, we missed out that time. (And the next. And the next.) But, luck struck the fourth time around and we got our little hands on our very own tickets to see Beyonce.
That was a few months ago. Since then, there has been many text messages and excited emails about the upcoming concert, and we have driven all of our other friends crazy by breaking into off-key renditions of Crazy in Love (much to the dismay of a few friends who – shock, horror! – aren’t Beyonce fans. Yes, apparently these people do exist).
I thought I needed a fitting recipe (with a catchy, appropriately titled name of course) to match our enthusiasm for tonight, and these definitely fit the bill. I used to work with a guy that described any food he loved as a “flavour sensation”, which for some reason really annoyed me (probably because everything he put into his mouth, no matter how bland or mundane, was a “flavour sensation”). However, that is the term that springs to mind to describe these. They are sweet, yet tangy, and every mouthful slightly different due to mix of berries used. They even have boyfriend approval – when I made these the other day, the vast majority were scoffed down by B and one of his mates.
They are that good that I desperately wish that I could claim full credit for these, however that privilege goes to Ashlae at Ohladycakes, whose raw lemon goji bites were the inspiration for this recipe.
Berrylicious bliss balls
Adapted from Raw lemon goji bites by Ohladycakes
2 Tbsp each dried inca, goji and blueberries
7 medjool dates, pitted
2 C shredded coconut
1/2 C raw almonds
1/2 tsp Himalayan salt
Zest and juice of two lemons
Add almonds, coconut and salt to a food processor fitted with an ‘S’ blade. Process for a minute or so, until finely ground and resembling breadcrumbs (be sure not to over process, otherwise you will end up with nut butter).
Add in dates and lemon juice and zest and pulse a few times to combine. Then lastly add in the berries and pulse again a few times to combine.
Roll into little balls – a bit smaller than a golf ball – and set in the freezer. Store in the fridge.
Makes 20 – 25 balls
[…] Two overseas and two interstate holidays with B, and a trip with some of my closest friends for a concert we had been waiting years to see. We bought a dog, which has been extremely rewarding but at the […]