brunette and blonde bliss balls

Bliss Balls

These delicious bliss balls will only take 10 minutes to whip up and another 5 minutes to ball up. I have two different varieties for you today! Each recipe makes about 15 each.

They are gluten-free, sugar-free, dairy-free and vegan!

Brunette Bliss Balls (Chocolate!)

Ingredients:
(I buy organic ingredients, but you can get conventional if you want to save a bit of $$$)

  • 1/2 cup of raw almonds (preferably activated) (or you could use almond meal)
  • 3 tablespoons of raw cacao
  • 3 tablespoons of desiccated coconut
  • 1 teaspoon of vanilla powder
  • pinch of good quality salt (I use Himalayan salt)
  • 6 pitted medjool dates (fresh not dried)*
  • 2 tablespoons of melted coconut oil
  • 1 tablespoon of organic peanut butter (no additives or preservatives)**
  • 1-2 tablespoons of filtered water
  • Couple of tablespoons of desiccated coconut for dusting

Method:

  • Add the almonds to the food processor at highspeed to make almond meal
  • Add the remaining dry ingredients and blend together
  • Roughly chop up dates, and add to food processor with the peanut butter and coconut oil
  • Blend until the mixture becomes dough-like
  • Add water until the mixture is a little bit sticky (a small bit goes a long way!)
  • Mould mixture into balls and roll in coconut
  • Store in the fridge until the coconut oil sets (15 minutes or so)

*If you are fructose-free, substitute the dates for 1/4 cup of rice malt syrup.

**You can substitute the peanut butter for almond nut butter or an extra tablespoon of coconut oil.

Blonde Bliss Balls (Lemon!)

Ingredients:
(I buy organic ingredients, but you can get conventional if you want to save a bit of $$$)

  • 1/2 cup of quinoa flakes (or you could use rolled oats if you prefer)
  • 1/4 cup of raw almonds (preferably activated) (or you could use almond meal)
  • 1 teaspoon of vanilla powder
  • pinch of good quality salt (I use Himalayan salt)
  • 1/3 cup of rice malt syrup
  • Juice of two small lemons (or 1 large lemon depending on your taste)
  • 4 tablespoons of melted coconut oil
  • Couple of tablespoons of desiccated coconut for dusting

Method:

  • Add the almonds to the food processor at highspeed to make almond meal
  • Add the remaining dry ingredients and blend together
  • Add rice malt syrup, lemon juice and coconut oil and blend until sticky dough
  • Depending on the quantity of lemon juice, you may need to add some more quinoa flakes if the mixture is too wet
  • Mould mixture into balls and roll in coconut
  • Store in the fridge until the coconut oil sets (15 minutes or so)

 

I have made a number of modifications based on my personal tastes, but these recipes were inspired by Amazeballs from Eat Fat Be Thin recipe book by Andi Lew and Dr Nat Kringoudis, available here.

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