For the bliss balls, add the pecans to a food processor and process until medium-fine crumbs.
Add the rest of the bliss ball ingredients and process until combined.
If your mixture is still quite dry, add a dash of water then process again.
When your mixture comes together, roll into balls then set aside.
For the frosting, drain the cashews and add to a blender with the rest of the ingredients. Blend until combined. Set aside in the freezer for 30 minutes or until slightly thickened.
When the frosting is the texture of thin yoghurt, use a spoon to drizzle onto the bliss balls.
Decorate each ball with two goji berries, rose petals and puffed amaranth if desired.
Store in an airtight container in the fridge for up to 5 days or in the freezer up to a month.