Date & Oat Bliss Balls
They don’t call these blissful for nothing. I’m one who always lands on a favourite snack and eats it for weeks on end before moving forward to my next favourite recipe adventure.
I’m going to show you how to prep these simple bliss balls in just 5 minutes. These delicious raw energy balls are vegan, dairy-free, gluten-free, refined sugar-free and super healthy. They can be rolled in whatever your heart desires but I love shredded unsweetened coconut, finely crushed nuts or dippity doo’ed in melted dark chocolate.
This isn’t the first time I have shared a recipe for bliss balls on the blog. I just love to make these for so many reasons. They are a great healthy snack and can be easily taken as an “on the go snack” anywhere. I also refer to them as“power balls” because I get an instant burst of energy when I down a couple of these babies.
I try my best to live a healthy lifestyle and there are very few options in the supermarket that are truly healthy and not processed to the hilt. With these little balls of bliss, you are getting a compilation of goodness all rolled into a perfect good-for-you snack.
Hands down, this is one of the easiest recipes on my blog, as it contains only a few ingredients, which you just have to process in a food processor and roll into balls between your hands.
That’s it, that’s all. You’re minutes away from a delightful treat and YOU WILL LOVE THESE.
Date & Oat Bliss Balls
Ingredients
- 1 cup packed dates pitted
- ¾ cup nuts I used walnuts
- ½ cup organic natural creamy peanut butter crunchy or smooth
- ¾ cup rolled oats
- ½ cup flaked unsweetened coconut
- ¼ cup ground flaxseed
- 3 TBS water or more as needed
Instructions
- In bowl of food processor add the pitted dates, nuts and coconut.
- Process until nuts have broken down into small pieces and mixture is sticky.
- Add in oats, peanut butter and flaxseed ; process until mixture comes together, adding water 1 tablespoon at a time towards the end.
- The mixture may feel crumbly, but should be moist and hold together once formed into balls.
- Add a little bit of water and continue to process if needed.
- Using a tablespoon size cookie scoop, shape mixture into balls and place on parchment lined baking sheet.
- Coat in your choice of toppings. I used melted dark chocolate and unsweetened shredded coconut. Or you can leave them plain.
- Place baking sheet in freezer for 20 minutes before transferring to container of your choice.
- Can be stored in an airtight container in fridge up to two weeks, freeze up to three months.
Follow
Follow
