Recipe: Chocolate Berry Bliss Balls from The Primal Pantry
Today I am sharing a recipe from the head chef of The Primal Pantry in Queensland, Tracy Hirst. Tracy has over 20 years experience as a chef and has embraced the paleo way eating a few years ago. These bliss balls are pure decadence and even though the recipe involves a few different processes – making the cake crumble, berry compote and finally the balls themselves – I reckon this is a fantastic cooking project for the weekend. Perfect for seasonal festivities as you can make a big batch to share with friends and families.
The Primal Pantry is a restaurant/cafe/grocery store specilising in delicious, 100% paleo food and the team is passionate about connecting the local community through healthy eating. They are located in the Teneriffe Village, Queensland (Brisbane area I believe). You can find many more yummy recipes and ideas on their website.
Ok, now to this epic chocolate berry bliss ball recipe. I’ve divided it into three parts, which you don’t have to do on the same day. The cake can be made on one day and the balls the day after. Another great thing about this recipe is that it actually gives you two dessert options – you can do the whole thing and make the balls or you can stop with the cake and serve it with berry compote.
Cooking notes: I use Niulife coconut sugar that can be purchased from their site or in health food stores but you can use whichever brand you can find in your area or alternatively replace it with honey or maple syrup. Almond meal can be replaced with hazelnut meal. I imagine that expresso can be omitted if you don’t have a coffee machine.
It’s best if you cook the chocolate cake the night before and let it set overnight.
Ingredients Part 1 – Ultimate Chocolate Cake
- 220 g good quality dark chocolate (about 1 1/2 cup small chocolate buttons)
- 5 eggs
- 120g coconut sugar (a bit over 1/2 cup)
- 150g almond meal (about 1 1/2 cups cups)
- 1 shot espresso (30 ml/1 oz)
- 100g fresh/ frozen raspberries (about 3/4 cup, thaw out if frozen)
Instructions Part 1 – Ultimate chocolate cake
- Preheat oven 170 C/335 F. Prepare 20 cm spring form cake tin.
- Melt chocolate in double boiler (add chocolate to a heat proof bowl or saucepan and place it over a larger saucepan with boiling water). Set aside and cool slightly.
- Add 1 whole egg, 4 egg yolks and 60 grams of coconut sugar into a mixer or to a large bowl. Whisk at high speed until mixture doubles in size. Set aside.
- In separate bowl whisk the egg whites until thick and add the remaining coconut sugar. Then whisk again until glossy and soft peaks.
- Fold half the egg whites into the yolk mixture. Fold in the chocolate, followed by the remaining egg whites.
- Gently fold through the almond meal, coffee and raspberries. Transfer into prepared cake tin and bake for 35-40 mins. Set aside overnight is possible.
Preparation time: 20-25 minutes | Cooking time: 35-40 minutes
Ingredients Part 2 – Berry Compote
- 250 g frozen mixed berries (just a bit over 2 cups)
- 2 tablespoons coconut sugar
- Juice and zest of 1 lime
Instructions Part 2 – Berry Compote
Combine all ingredients in small saucepan. Gently heat over low flame for about 10 minutes or until reduced to rich consistency.
Ingredients Part 3 – Choc Berry Bliss Balls
- 2 cups ultimate chocolate cake crumb (broken into small pieces)
- ½ cup berry compote
- 2 cinnamon sticks
- 1 vanilla pod
- 1 star anise
- zest of 1 orange finely grated
- 200 grams good quality dark chocolate (a bit over 1 cup small chocolate buttons)
- some white chocolate for decoration (optional)
Instructions Part 3 – Choc Berry Bliss Balls
- Warm berry compote with cinnamon, vanilla, star anise and orange zest. Simmer gently to infuse flavours, for about 10 minutes. Remove from heat and cool. Remove cinnamon sticks, star anise and vanilla pod.
- Break the cake apart with your hands. When cool, stir compote into cake crumbs and set aside. Carefully shape mixture into balls using your hands. Place on a tray and refrigerate for 1 hour or until ready to dip into chocolate.
- Mean while melt 200 grams of high quality dark chocolate over double boiler. Gently dip chocolate berry balls into melted chocolate, use a spoon and your fingers. Tap on side of bowl to remove excess chocolate. Place on tray lined with baking paper. Refrigerate to set chocolate coating. Trim excess chocolate once set and solid.
- To decorate the balls, melt white chocolate and drizzle over the balls using a fork. Sprinkle with edible lustre or desiccated coconut.