I don’t know about you, but I love snacks that are easy to grab and go. That’s why I love bliss balls - they can be made ahead of time, and stored for ages (if not eaten) in the freezer until needed.
These are especially great for kiddies who go from zero to hangry in 3 seconds flat!
Below, you’ll find my five favourite bliss ball recipes. They’re so easy - just chuck into a food processor or thermy and blitz!
I love putting these in lunch boxes too, but if you’re at a nut free school you’ll need to substitute the nuts for sunflower kernels, or nut butter for tahini (tastes almost as good, especially if you’re using the delicious Complete powder!).
Complete powder is a plant based protein powder which is also jam packed with wholefoods and balanced with low GI carbs and healthy fats. It also contains a range of superfoods like spirulina, alfalfa, amaranth, quinoa and yucca. I love using it in bliss balls to give an extra boost of protein and nutrition, and it also tastes delicious!
If you don’t have Complete, you can order a trial pack from here
or you can order in bulk from here
I’d love to hear what your favourite bliss ball recipe is!
Enjoy, and don’t forget to share this link with your friends.
Chocolate Orange Bliss Balls
INGREDIENTS
1 cup dates - pitted and soaked 5 mins in hot water
1 sachet chocolate Complete
2 tbsp raw cacao powder
zest from 2 oranges
2 tbsp almond butter
2 tbsp coconut oil
1 cup almond meal
½ cup desiccated coconut
METHOD
Place all ingredients into a high powered blender or thermomix and blend until combined.
Roll into desired sized balls and roll in extra coconut.
Allow to set in the fridge.
Chocolate Cake Bliss Balls
INGREDIENTS
1 cup dates - pitted and soaked 5 mins in hot water
1 sachet chocolate complete
3 tbs raw cacao powder
2 tbs coconut oil
1 cup cashews (substitute sunflower kernels for nut free alternative)
1 cup desiccated coconut
METHOD
Place dry ingredients into a high powered blender or thermomix and blend until combined.
Add dates and coconut oil and blend until combined.
Roll into desired sized balls.
Store in freezer.
Snickers Balls
INGREDIENTS
1/2 cup almonds
1/2 cup walnuts
1/4 cup sunflower seeds
1/2 cup sultanas
1/2 cup peanut butter
1/2 cup coconut
2/3 cup oats
Squeeze of honey (optional)
1/2 sachet chocolate complete
2 tbsp chia seeds
2 tbsp goji berries (optional)
Optional: cacao powder or 70% or more cacao chocolate
METHOD
Place all dry ingredients into a high powered blender or thermomix and blend until combined.
Add sultanas, honey, goji berries or chia seeds if using and blend until combined.
Roll into desired size balls.
Roll in cacao powder or dip in melted chocolate for a treat.
Store in freezer.
Bounty Balls
INGREDIENTS
200g coconut cream (refrigerated overnight)
125g shredded coconut and more for rolling
50g maple syrup
1 tbsp vanilla extract
150g 70-80% Lindt dark chocolate
METHOD
Place all ingredients except for chocolate into a high powered blender or Thermomix and blend until combined. Add more coconut cream if needed.
Roll into desired sized balls and refrigerate on a tray with baking paper.
Melt chocolate using a double boiler and dip the balls in chocolate (a skewer can help), place balls on the tray and place in freezer to set for 20 minutes. Store left overs (if there are any!) in freezer
Salted Caramel and Macadamia Bliss Balls
INGREDIENTS
10 medjool dates,pitted
200g raw macadamia nuts
75g 100% cashew or almond butter
1 tbsp coconut oil
Sea salt, to taste
1-2 tbsp water, if needed
Crushed macadamia nuts or coconut (optional, to roll in)
METHOD
Place medjool dates, macadamia nuts and cashew butter into a high powered blender or thermomix and blend until combined.
Add coconut oil and sea salt and blend until combined. Add a little water if it feels dry.
Roll into desired sized balls, then roll in crushed nuts or coconut.
Store in fridge up to 5 days or in freezer.
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