Goat Cheese Bliss Balls

Goat Cheese Bliss Balls


300g Over the Moon Goat Curd

180g cream cheese

2 teaspoons cinnamon

3 tablespoons honey, plus extra for garnish

1 1/2 cups pecans, diced

1 cup dried cranberries, diced

1/2 cup finely chopped fresh chives



  • In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan pieces, folding to combine. Set aside in the fridge – the filling is easier to work with if its cold.
  • Line a roasting dish or baking tray with baking paper. Toss together remaining pecan pieces, dried cranberries and chives in the centre of the baking paper.
  • Using an ice cream scoop or dessert spoon, scoop cheese filling and roll into a ball. Toss in the cranberry/pecan/chives mixture. Continue until all bliss balls have been rolled in coating. 
  • Refrigerate until ready to serve. You can make these up to three days before, store them in an airtight container in the refrigerator.
  • To serve: Drizzle bliss balls with honey, if desired. Serve with crackers, warm crostini or sliced French stick.
  • To drink: Rose or buttery Chardonnay.