Melt the butter until it is a golden color taking care not to brown. Add the cream to the butter and continue to simmer for a couple of minutes or until the mixture reduces by about a third and is quite thick.
Remove the pan from the heat and whisk in the sweetener until it dissolves. Add vanilla extract, caramel drops, nut butter, cream cheese and whisk until smooth and creamy.
Stir in almond meal/flour, pepita seeds, sunflower seeds, desiccated coconut and salt and mix so well combined.
Roll teaspoonfuls of the mixture into firm balls. You can leave them plain or roll them in additional desiccated coconut or chopped nuts, pepitas or sunflower seeds. Store in the fridge for up to 7 days or freeze to store.
Notes
Variations between absorbency rates of almond meal/almond flour and the amount that you reduce your butter and cream mixture in the first step may mean that you might have to either reduce or add a little more almond meal to the recipe. Hold back 1/4 cup of almond flour/almond meal and only add if required or add additional if required.Add a pistachio or macadamia nut into the centre of each bliss ball and press the bliss ball mixture firmly around the balls. Balls can also be rolled in crushed pistachio or macadamia nuts.Peanut butter or tahini can also be used to replace the nut butter in this recipe.Store in the fridge for up to 1 week or freeze.