Yasue's recipe 🍃 Festive Mincemeat Bliss Balls Recipe

Gluten-free/Plant-based/Refined sugar-free

Let’s enjoy the holiday season with the healthy treat Bliss Balls!

 The concept of Bliss Balls is No Sugar, No Gluten, No Additives. They are snacks made from natural ingredients such as dried fruit and nuts, which are mixed without baking to make bite-size balls. This time, one of the traditional British Christmas flavours « Mincemeat » added to the classic ingredients of bliss ball to create a festive mood.

And also, by add a small amount of Fermented Green Papaya Enzyme into this Bliss Balls, it can make a healthier treats that helps promote your gut health and lead to the optimal health.

Recipe

9-10 bite-sized pieces

20 minutes

Ingredients

・55 g Dates

・40 g Mincemeat

・50 g Gluten-free oatmeal

・35 g Almonds

・25 g Walnuts

・1/3 tsp Cinnamon powder

・1/3 tsp Allspice powder

・2 g Fermented Green Papaya Enzyme

・As needed Coconut milk powder

Method

1. Remove seeds and roughly chop the dates. Place cut dates, mincemeat, oatmeal, cinnamon powder, allspice powder and Fermented Green Papaya Enzyme into a food processor or blender.

Blend on high speed for 2 to 3 minutes stopping to scrape the sides with spatula or tablespoon every so often, until a paste.

2. Chop roughly the almonds and walnuts then add into the food processor. Blend on high speed for 10 seconds.

3. Put on disposable gloves and roll into bite-sized pieces. Dust with coconut milk powder to taste then enjoy!

Tips 🌟 

・Mincemeat can be either shop-bought or homemade. My favourite product is Mincemeat from ROSEBUD PRESERVES UK, which is made with only good quality and simple ingredients.

・Option to double or triple this recipe.

・Store in a covered container in the fridge for within 1 week.

Yasué Matsuda

Gluten-free × Macrobiotic recipe creator.

Macrobiotic instructor.

Currently living in Japan （until Mar 2024 in the UK）

My key cooking theme is 'Kenohi's Kitchen'. This means 'Everyday cooking makes you'.

Found out to have delayed gluten allergy in 2017 I started gluten-free arrangement cooking with plant-based food after overcoming Leaky Gut Syndrome through a medical diet. Completed Macrobiotic Cooking School LIMA Master Course, which was first established in 1965 in Japan. Also completed the course PLANT-BASED NUTRITION at the University of Winchester. Pursuing healthy but delicious cooking with my foodie passion!

Instagram：＠yasue.matsuda

Website: https://note.com/kitchen_kenohi/ (Japanese only/ English version is coming up.)

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