Book Club – We read “The Storyteller” we ate Raw Cacao, Date & Nut Bliss Balls


It takes a lot for me to get through a book since having kids so some friends & I decided that we had better start a book club to get back into reading – we are not particularly highbrow (our first book was “50 Shades of Grey”) and most months more wine labels are read than books, it’s really just a good excuse for a catch up, some wine & food!  However,  this month we read The Storyteller by Jodi Picoult – I loved it.

I thought it would be a light & easy read but it has a moral dilemma which really makes you think, it was a page turner, I couldn’t put it down.  I was still thinking about it days after I finished it.  I don’t want to spoil it for you if you are going to read it but it has love, hate, redemption, forgiveness,  an insightful account of the holocaust, baking and friendship.   It’s a good one for discussion.


Check it out here at The Book Depository if you would like to buy your own copy.

So along with the food for thought we also had food (and wine) … I made these Raw Cacao, Date & Nut Bliss Balls – you could call them truffles if you like.  They are great for an after dinner treat, you get your sweetness hit with loads of nutrutional benefits as well!  They do have nuts so no good for school or if you have allergies but great for an after school snack or an energy hit before sport.

Very easy to make whether you use a Thermomix or ordinary blender.

They can be kept in the fridge for about a week or in the freezer for up to 3 months (if you can stay away from them for that long!)

I’d love to hear your thoughts on both the book and the balls, please feel free to leave a comment in the section at the bottom.

Raw Cacao, Date & Nut Bliss Balls


  • 1 C pitted mejdool dates, soaked in water for 10 minutes
  • 1/2 C walnuts
  • 1/2 C almonds
  • 1/3 C raw cacao powder
  • 1/2 C desicated coconut (try to use organic so it doesn't have the sulphates)
  • pinch sea salt
  • 1/4 C Agave Syrup
  • 1 Tbsp chia seeds
  • 2 tsp vanilla extract
  • Extra desicated coconut for rolling the balls in


  1. Put nuts into the blender and chop on a high speed until they become a course meal like consistency. (TM - mill for 5 seconds / speed 6)
  2. Add all other dry ingredients and blend to mix together (TM 6 seconds / speed 6)
  3. Add agave, vanilla and dates and mix until all is combined (TM 10 seconds / speed 8)
  4. Using a teaspoon, scoop out mixture and roll into bite sized balls
  5. Roll into desicated coconut
  6. Refrigerate for 30 minutes before eating



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