1. If you are living in a colder climate, soften your coconut butter first. Place jar (with lid tightly secured) in a pot of just boiled water (with the heat OFF) and stand for 10-15 minutes, or until the coconut butter has softened.
2. Add all ingredients to a mixing bowl and throughly combine.
3. Using wet hands, roll into approximately 20 balls. If you want to be precise, you can weight the balls to 35g each, to create a total of 20. Place in the fridge to set.

To make balls with a chocolate coating.

1. melt chocolate in a heat proof bowl over pot of just simmering water. Ensure the bowl doesn’t touch the water. Once melted, remove from heat and whisk together until silky. Remove balls from the fridge, and dip each one into the chocolate. Using a fork is easiest. Once you have dipped each ball, tap off excess chocolate and set on a lined baking tray. Repeat with all the balls, then set in the fridge.

STORAGE.

To store these low carb vegan bliss balls you need to consider the weather. If you live in a cold climate, simply store in an air-tight container in the pantry. If you live in a warm climate, store in an air tight container in the fridge, but always take the balls out of the fridge 10 mins before you plan to eat them.