By Vick Sirotyuk
200g soft prunes
30g coconut oil
50g cacao butter
40g cacao powder
1 Heaped tsp stevia
Place prunes and coconut oil with a pinch of salt in the Ninja 900ml cup and blend until smooth. Add all of the walnuts and pulse until all of the nuts have broken down but the texture still remains.
Take a small amount of the mixture and roll it between your hands until it becomes nice and round. Place in the fridge or freezer (preferably) to set while you prepare the chocolate. Melt the cacao butter over the double broiler and stir in the cacao powder and stevia.
Remove bliss balls from the freezer and dip one at the time in chocolate. Return to the fridge to set completely. You can do a second layer of chocolate after the first layer has hardened if desired.