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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


I've just finished up putting together the second of my three gluten-free bliss ball recipes for the week and this time around they're date and almond flavored. With those two key ingredients rolled up and finished with a dusting of shredded coconut, you've got a truffle-like bliss ball that looks just as good as it tastes. So why not give my recipe a try? It makes 8 x 50 gram balls but feel free to roll them into whatever size suits your mouth. 

Date and Almond Bliss Balls



225 grams of Dates

60 grams of Almonds

20 grams of Cocoa

35 grams of Shredded Coconut

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Place the dates in a heatproof bowl and cover with boiling water. Leave the dates to soak for 15 minutes or until soft and then drain away the water.

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 Place the almonds into the food processor and process until they begin to form a paste.

Add the dates, cocoa, and coconut then process until a thick paste is formed.

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With damp hands or gloves (helps prevent the mixture sticking to your skin), roll the mixture into balls and then roll in shredded coconut to coat.

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 Refrigerate for one hour before serving.

Can be stored in the fridge for a month or a little bit longer in the freezer.

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And there you have it, everyone, my Date, and Almond Bliss Balls. I hope you all enjoy them and that we see each other in the Food Studio for a class or just a coffee sometime soon,



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