Place the almonds, cashews and walnuts in a food processor and mix for 20-30 seconds, or until they are all chopped up. Add all of the ingredients to the food processor and mix until a thick dough forms. Put the dough into the fridge and let cool for 20 minutes.

Take the dough out of the fridge and make 24 small balls with the palm of your hands. Place each ball on a sheet of parchment paper and once done, cool in the fridge for an hour.

After the balls have cooled for about 50 minutes, you can start making the homemade chocolate.

With a cheese grater, grate the cacao butter into small pieces.

Put some water to simmer at 60C/140F in a small pot or double boiler, and add a metal bowl over the pot. Make sure the bowl is not touching the water. Add the grated cacao butter in the bowl and melt while whisking it evenly. Turn off the heat, add the cocoa powder and stevia powder. If you're using milk powder, also add it here. Mix until everything is evenly combined.

Set up your working station. Put the bliss balls on the table, next to them place the chocolate, and next to the chocolate, place your toppings of choice and prepare a grill or parchment paper so that the chocolate balls can dry.

With a thermometer, check the chocolate's temperature. Once it hits 33C/90F, it'll be cool and thick enough to coat the bliss balls.

Dip each ball into the chocolate, coating it on all sides, place the balls over the prepare grill or parchment paper and coat right away with the toppings of your choice. If you wait until the chocolate dries, the toppings will not stick to your bliss balls.

Once all of the bliss balls are coated and decorated with toppings, enjoy them right away or place them in the fridge or freezer so that they don't melt!