top of page

Raw Cacao Maple Glazed Bliss Balls

Raw Cacao Maple Glazed Bliss Balls


For the maple glazed pecans

  • 125g whole pecans

  • 2 tbsp of maple syrup

  • 10g of Magic Mayan 100% raw cacao

  • 2 tbsp of butter

  • 1 tbsp of brown sugar (optional)

For the bliss balls

  • 100g of ground almonds

  • 50g of almond butter

  • 2 tbsp of puffed quinoa (optional)

  • 2 tbsp of maple syrup

  • 30g Magic Mayan 100% raw cacao


  1. Preheat oven to 180C. Line a baking tray with parchment paper or use a non-stick tray.

  2. Over medium-high heat, melt the butter, the, raw cacao, brown sugar and maple syrup. Stir until bubbling in the middle of the pot. Turn off the heat and add the pecans and stir until all pecans are coated well.

  3. Spread pecans on prepared baking sheet.

  4. Bake for 6 minutes, remove from the oven and let cool for at least 10 minutes.

  5. While the pecans are baking, add the raw cacao, almond butter and maple syrup to the same pan and melt over a medium heat. Once the chocolate has melted, take off the heat and continue to stir.

  6. In a bowl add the ground almonds and quinoa puff. Next pour the chocolate mix into the bowl and with a wooden spoon stir until its well combined.

  7. Break half of the pecans into small pieces and add to the mix.

  8. Divide into eight equal portions and roll into balls between the palms of your hands.

  9. Place 1 pecan on each bliss ball for decoration.

  10. These delicious bliss balls can be stored for up to 5 days in the fridge!

Enjoy and don't forget when you give this recipe a go, to tag @nourishforlife_nutrition

bottom of page