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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Sometimes it's great to make something delicious in no time at all and leave a clean kitchen behind in the process. The feeling of snacking on something tasty with such a low amount of effort is bliss! With that in mind it's time to make some of my new Chocolate Hazelnut Bliss Balls. This recipe makes 7, 50 gram bliss balls.

Choc Hazelnut Bliss Balls

 

Ingredients

150 grams of Dates

8 grams of Coffee Substitute

50 grams of Cocoa

5 grams of Vanilla Bean Paste

150 grams of Hazelnuts

50 grams of Copha

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Method

First add the dates, coffee substitute, cocoa powder and vanilla bean paste to the food processor and mix until well combined.

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Add the Hazelnuts slowly whilst the processor is still in motion and allow to combine until well chopped in.

Use damp clean hands to roll the mixture into balls. Damp hands will help prevent the mixture sticking to your skin.

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Store in the fridge or freezer to prolong shelf life.

I hope you enjoy them as much as I did and to see you in the Food Studio soon,

 

Jaci

 

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