Persian and Mediterranean Bliss Balls and Truffles
Gift-worthy, no-bake treats inspired by the flavors of Persia and the Mediterranean: pistachio, rose, and cardamom bliss balls, apricot, date, and rosemary truffles, and chewy apricot rosemary bars. Beautiful for holiday tables and gift boxes.
Yield: 12–24 per batch · Active: 15 min · Total: 45 min to 1 hour, including chilling · Best in North America in fall and winter, and lovely for holiday gifts · Best eaten: afternoon
New to bliss balls? Start with my Classic Bliss Balls for how they work.
1. Pistachio Rose Cardamom Ball
The flavors of a Persian sweet shop in a single bite: pistachio, rose, and cardamom.
1 cup pistachios, plus more, finely crushed, for rolling
½ cup almonds
12 Medjool dates, pitted
1 tsp ground cardamom
2 tsp food-grade dried rose petals, plus more for rolling
1 tsp pure vanilla extract
2 tbsp coconut oil, melted
¼ tsp Baja Gold sea salt
Pulse the pistachios and almonds to a coarse meal. Add the remaining ingredients, and process until the mixture holds together. Roll into balls, and roll them in crushed pistachios and rose petals, if you like. Makes about 15.
Elevated version (silkier, more fragrant, with a cacao crunch): Use ¾ cup cashews in place of the almonds, and 8 dates plus 1 tbsp maple syrup in place of the 12 dates. Add 1 tbsp raw cacao powder and 1 tsp food-grade rose water, and use 1 tsp vanilla bean powder (or the seeds of 1 vanilla bean) in place of the extract. Reduce the coconut oil to 1 tbsp. Process until it holds together, then turn it out into a bowl, and fold in 2 tbsp cacao nibs by hand (blending them grinds them down and loses the crunch). Roll the balls in a mix of crushed pistachios, dried rose petals, and cacao nibs. Makes about 14. They're especially lovely gift-wrapped for a host.
A note on rose water: Its strength varies a lot by brand, so start with a little less, taste, and add more if you like.
2. Apricot Date Rosemary Truffles
Sweet apricots and dates with walnuts, lemon zest, and a surprising whisper of fresh rosemary.
1 cup unsulfured dried apricots
1 cup Medjool dates, pitted
1 cup walnuts (or pecans)
½ cup unsweetened shredded coconut, plus more for rolling
2 tbsp fresh rosemary, very finely minced
1 tbsp coconut oil
Zest of 1 lemon (or orange)
½ tsp ground Ceylon cinnamon
Pinch of Baja Gold sea salt
Optional: 2 tbsp raw cacao powder, for rolling
Soften the fruit. If the apricots and dates are firm, soak them in hot water for 10 minutes, then drain them very well.
Pulse the walnuts to a coarse meal.
Make the dough. Add the apricots, dates, ½ cup coconut, rosemary, coconut oil, lemon zest, cinnamon, and salt, and pulse until it forms a sticky dough.
Roll heaping tablespoons into balls, and roll each one in shredded coconut (or cacao powder).
Chill at least 30 minutes, until firm. Makes about 24.
3. Apricot Rosemary Squares or Bars
The pressed-bar version: chewy, nutty, and lightly herbal.
Inspired by The Caker
1 cup almonds
1½ cups blanched almond flour
1 cup unsulfured dried apricots
⅓ cup unsweetened shredded coconut (or ⅓ cup sprouted rolled oats)
3 tbsp maple syrup
Leaves from 1 sprig fresh rosemary, finely chopped
Pinch of Baja Gold sea salt
Chop the almonds. Pulse them in a food processor 6–8 times, until coarsely chopped, and set them aside in a bowl.
Make the dough. Process the almond flour, apricots, coconut, maple syrup, rosemary, and salt until it forms a sticky dough.
Combine. Add the dough to the chopped almonds, and mix it together by hand.
Press it firmly and evenly into a parchment-lined 6-inch square pan.
Chill at least 1 hour, until firm, then cut it into squares or bars. Makes about 12.
Storage
These bars keep refrigerated up to 10 days, which makes them perfect for weekday snacks. The truffles and bliss balls keep refrigerated up to 2 weeks, or frozen up to 3 months. All three are even better after a day, as the flavors meld.
For gifts: Pack the balls and truffles in small tins or boxes, nestled in parchment and scattered with dried rose petals. They're among the most thoughtful homemade gifts there is.
A note on "raw": Every cashew sold has been heat-treated, and U.S. almonds are pasteurized by law, so "raw" here means no-bake.
Nourishment Notes
Dried apricots bring beta-carotene, potassium, iron, and fiber. Choose organic, unsulfured apricots, which are brown rather than bright orange. Their bright color comes from sulfur dioxide, a preservative some people are sensitive to, and unsulfured apricots have a deeper, more caramel-like flavor.
Rose and cardamom have been paired in Persian sweets for centuries, from saffron rice pudding to rosewater ice creams. Rose has long been valued in Persian and Ayurvedic traditions as a cooling, calming food. Cardamom is one of the oldest spices in the world, traditionally used to support digestion, and it's been chewed to freshen the breath for centuries.
Fresh rosemary brings carnosic acid and rosmarinic acid, polyphenols studied for their anti-inflammatory effects. Pairing rosemary with sweet dried fruit is a lovely Mediterranean touch: the savory herb balances the sweetness and makes each bite more elegant.
Cacao nibs are the least processed form of chocolate: crushed, fermented, and dried cacao beans, rich in polyphenols, magnesium, and iron.
Pistachios — vitamin B6, potassium, lutein, and zeaxanthin.
Almonds — vitamin E, magnesium, and monounsaturated fats.
Walnuts — ALA omega-3s and copper.
Medjool dates — potassium, magnesium, and fiber, which slows the absorption of their natural sugars.
Lemon zest and Ceylon cinnamon — d-limonene, plus cinnamon's polyphenols, which help moderate blood sugar.
As a circadian food, these are best in the afternoon, around three or four o'clock, with a cup of tea, when your energy dips and your body asks for something dense and satisfying. The bars are the practical weekday format, and the balls and truffles are the celebration format, perfect for fall and winter holiday tables, gift boxes, and dessert platters.
For your cycle: The pistachios' B6, the almonds' magnesium, and the apricots' iron make these especially supportive in the luteal and menstrual phases.
Sourcing
Pistachios — organic, California or Sicilian
Almonds and almond flour — organic; unpasteurized Spanish almonds, like Terrasoul's, and blanched almond flour (keep it in the fridge)
Cashews — organic (every cashew sold has been heat-treated, even "raw" ones)
Walnuts or pecans — organic and raw, kept in the fridge
Medjool dates — organic, soft, and plump, like Joolies
Dried apricots — organic and unsulfured
Dried rose petals and rose water — organic and food-grade (never from florists, whose roses are sprayed)
Raw cacao powder and cacao nibs — organic, and ideally tested for heavy metals
Shredded coconut — organic, unsweetened, and sulfite-free
Sprouted rolled oats (optional) — organic, like One Degree Organic Foods
Fresh rosemary — organic, from a farmers' market or your windowsill
Lemons and oranges — organic (you're using the zest)
Cardamom and Ceylon cinnamon — organic and non-irradiated
Coconut oil and maple syrup — organic, virgin coconut oil; organic Grade A dark maple syrup
Vanilla — organic pure vanilla extract, vanilla beans, or vanilla bean powder
Salt — Baja Gold sea salt
— Anna aka Food Marshall