Public service announcement; I have made a dessert that is purely, honestly, authentically healthy! I had my first ‘bliss ball’ last week after my last exam, and it was an awe-inspiring, eye-opening, life-altering experience. Ok perhaps that’s a slight overstatement, but it was pretty darn delicious! And as much as I love baking with butter and sugar and cream etc., in reality we can’t all stuff ourselves with cake everyday of the week (tragic, I know). But, the beautiful thing about these little treats is that although they are vegan, gluten free, refined sugar free and 100 % natural, they are entirely decadent and addictive. Packed with almonds, dates, coconut, seeds, cacao and some protein powder, just a single ball of bliss is satisfying and delicious enough to boost you through a slow afternoon, or accompany a cup of tea before bed.
I hope you give this recipe a try, it’s one of the simplest on the blog so is perfect if you’re short for time or terrified of your whisk. It’s best to use quality ingredients where possible. Although the cost does add up, making your own batch of bliss balls is much cheaper than buying individual serves from a shop, and it’s much more satisfying to know exactly what you’re biting in to. Also, you’ll end up spending less on a couple of bliss balls than you will on the other snacks you’d otherwise waste precious dollars on, with less of the health and taste bonuses! Finally, while these truly are healthy, they are packed with intense ingredients. So as with all things in life, they should be enjoyed in moderation 🙂 Have fun and don’t be afraid to try your own variations once you’ve mastered the basics!
Almond, Chocolate and Date Protein Bliss Balls
Preparation Time: 30 minutes
Total Time: at least 2 1/2 hours (at least 1 hour soaking dates prior, at least 1 hour refrigeration)
Note: metric measuring spoons used
- 14 dried dates
- 40 g raw almonds
- 30 g vanilla protein powder
- 30 g desiccated coconut
- 40 g almond meal
- 20 g raw cocoa powder
- 50 g pepitas (2 tablespoons)
- 40 g sunflower seeds (2 tablespoons)
- 30 g flaxseed/linseed (2 tablespoons)
- 1 teaspoon cinnamon
- 10 g coconut oil (2 teaspoons)
- 40 g raw honey (2 tablespoons)
- 40 g rice malt syrup (2 tablespoons)
- 20 g additional desiccated coconut, for rolling
- Place the dates in a shallow bowl, and pour over enough boiling water to just cover. Seal the bowl with foil and leave the dates to soak for at least 1 hour, preferably overnight. When the dates are soft and plump, drain the excess water.
- Preheat the oven to 180°C/350°F fan-forced. Roast the almonds on a lined baking tray for 5 minutes until just golden and aromatic. Set aside to cool.
- Blitz all ingredients in a food processor on medium speed until smooth. Roll golf ball sized balls of mixture between your hands until smooth and even, and then roll in extra desiccated coconut.
- Refrigerate balls for at least 1 hour until firm.
Store the balls covered and refrigerated for up to 3 weeks.