There’s a reason why they call these little treats “BLISS BALLS” and that is they are pure bliss to eat. Not only are they a healthy snack, they are gluten-free, dairy- free, refined sugar free and VEGAN. Plus, and this is the best part, they are NO BAKE and super quick to make.
Gawd, I love making healthy snacks and they are so easy to take to work, the gym or travel. You can also refer to these snacks as “power balls” as they deliver an instant energy boost when you pop them into your mouth.
Without a doubt, I think this could just be the easiest recipe on my entire blog. Just a few ingredients which just have to be swirled around in a food processor and rolled into balls between your hands. You’re done in 5 minutes, I’m not joking.
The kids will love them, you will love them and I just love them.
These can be made a zillion ways too. I have three types to share with you today and the reason is, once again, I was clearing out my pantry. Goes to show you that just about anything can be whirled up into a blissful snack.
And you know how I feel about taking gifts for your host? How perfect would these be to bring with you next time you’re invited to a holiday celebration or party? Come on. Just look how pretty these are!
So what happens if there is a “nut” or “peanut” allergy among the guests? Well, I did make these with almonds and almond flour so I did a little research to see what I could sub in so I don’t kill anyone. Any kind of seed will work too. Sunflower, pumpkin (pepitas), hemp, chia or flax all make great add-ins. Don’t love dates? Leave them out and add in more dried fruit of any kind. As long as there is a sticky factor, the balls will roll together nicely.
I’m 100% going to make these again using other ingredients. I know for a fact that my son’s girlfriend is going to want gingerbread ones and I’m into carrot cake so that’s going to happen next.
As far as oats goes, you use gluten-free if there is the need for it or just throw in the regular rolled oats kind. Just don’t use steel cut oats. I’m not really that keen about most raw dessert recipes but these are an exception. What makes me a fan of these is that you can eat them in abundance and won’t feel guilty of having more that one. I mean, who could just eat one? Not me, that’s for dang sure.
- ½ cup flax seeds
- ½ cup unsweetened desiccated coconut, divided
- ½ cup raw almonds (can sub in ½ cup ground almond meal)
- 4 large dates or 2 medjool dates
- 150g dried apricots
- pinch of sea salt
- additional coconut for coating
- In a food processor, blend flax seeds, half the coconut, and the almonds until the mixture is like flour. Add the dates, apricots and sea salt.
- Pulse again then add in the balance of the coconut and pulse twice just to incorporate.
- Using a 1.5 tablespoon cookie scoop, roll into small balls and set on a wax or parchment paper lined cookie sheet.
- Roll each ball in coconut and place into fridge to chill for one hour.
- ½ cup almond meal
- ½ cup rolled oats
- ⅛ teaspoon almond or vanilla extract
- 1 cup dried apricots, packed
- ½ cup golden raisins
- ⅓ cup unsweetened shredded coconut
- 1 tablespoon raw organic honey, maple syrup or agave
- Add all ingredients to a food processor and blend for about a minute. The mixture should look sticky.
- Roll into balls using a small cookie scoop (1.5 tablespoon is what I used).
- Roll balls in coconut and place on wax paper or parchment lined cookie sheet. Chill until firm (about one hour)
- 1 cup rolled oats
- ½ cup almond flour
- ⅓ cup unsweetened desiccated coconut
- ¼ cup freeze dried raspberries
- 1 teaspoon pitaya powder
- 1 cup golden raisins
- 1 teaspoon raw organic honey, maple syrup or agave
- Dark Chocolate Coating
- 2 x 100 g Dark Chocolate Sea Salt Bars, melted
- Toppings, crushed pistachios, flaky sea salt, coconut and dried edible roses - optional
- Blend all ingredients in food processor until well incorporated and sticky. Using a small cookie scoop, roll into balls and place on wax or parchment paper lined cookie sheet. Chill for 30 minutes.
- Melt chocolate in double boiler or in microwave. Stir well and set aside to cool for 10 minutes.
- Dip chilled bliss balls into the melted chocolate using a fork and coating all sides. Let excess chocolate drip by tapping the fork against the side of the bowl. Carefully place each ball back onto the line cookie sheet and garnish with desired toppings.