This is my go-to bliss ball recipe for snacks on busy days between uni classes or to get me through a long shift at work. These are also amazing crumbled on top of a smoothie bowl for breakfast or for a late night sweet craving. Using only medjool dates as a sweetener, these delicious little snacks provide you with a balanced blood sugar hit that will keep you going until the next meal. Bliss balls are the perfect treat to bring along to a summer picnic or to share at a party. This recipe makes around 30 bliss balls so feel free to halve it if you won’t get through that many in a week or two. They can be stored in or out of the fridge but will last longer if they are kept cold. Enjoy!
(makes approx. 30 balls)
• 500g medjool dates, seeds removed
• 300g raw cashews
• 300g raw macadamia
• 40g cacao nibs
• 60g raw carob or cacao powder
• 100g shredded coconut
• 1 tbsp maca powder
• 1 tbsp mesquite powder
• 1 tsp vanilla powder or essence
• 1 tsp Himalayan salt
• 50g goji berries
- Combine all ingredients (except goji berries) in a food processor & process until all ingredients are smooth and form a large ball in your food processor (add a tbsp of water if the mix seems to dry and isn’t coming together)
- Add the goji berries and mix in by hand
- Roll tablespoons into balls until you have used all of the mixture
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