If you grew up in Australia in the 90s you definitely remember honeyjoys. In fact, if you're growing up right now maybe you still do. Are they still a kids' birthday party tradition? I hope so. A world without honeyjoys is no world at all. Crispy, sweet and ever so slightly salty from the melted butter, held together in one glorious mess inside a colourful muffin wrapper ahhhh - wonderful!
Anyhoo. I took them and turned them into bliss balls and while eating them does not entirely make me regress into a spritely, youthful version of myself, it certainly makes me feel good.
1/2 cup blanched almonds
1 cup cashews
6 medjool dates, finely diced
2 Tbsp honey
1 tsp lemon juice
pinch of salt
2 1/2 cups cornflakes
Blend all ingredients except the cornflakes in a food processor until it forms a dough that holds together.
Add the cornflakes and blend briefly to combine (don't blend too long though, because you don't want to the cornflakes to be completely obliterated. you want some crispy chunks!)
Roll into 16-20 balls and place in the freezer for 20 minutes to harden a little.
Bliss balls will keep in the fridge for ~3-4 days, or in the freezer for 2 months.