Add all BASE ingredients to a high powered blender, food processor or Thermomix and blend to a fine crumbly mixture.
Roll into 20 cent size balls and place on a tray with baking paper.
Pop into the freezer and let harden for 20 minutes.
In the meantime make up the CHOCOLATE COATING.
Heat the coconut oil in a saucepan on low heat until melted and warm.**
Whisk honey into the coconut oil until dissolved, then stir in the cacao until well combined.
Once balls are set, coat them in the chocolate mixture, roll in shredded coconut and place back on the tray to go back into the freezer to harden.
After 10 minutes, bliss balls will be ready to serve.
You can store these in the fridge for 2 weeks or in the freezer for 6 months.
* VEGAN? Substitute pure maple syrup for honey
**Coconut needs to be warm to dissolve the honey