There are millions of recipes for bliss balls! The fruit and nut combinations are endless, although most recipes involve either chocolate or coconut. For those who don’t know what bliss balls are, they are a healthy natural snack, full of protein and long lasting energy. These bliss balls make the perfect bite-sized and guilt free healthy treat, to satisfy those chocolate or sweet tooth cravings that we all have from time to time.
These bliss balls are quite light in texture, as I use a combination of nuts, as well as puffed amaranth and quinoa cereals. There is no added oil or sugar in this recipe, because there is enough sweetness already from the dried fruit.
I wear disposable gloves when rolling them into balls, as it stops the mixture from sticking to your hands. However, as there is no oil in this recipe, you will need to firmly squeeze the mixture together, so as to make them firm, and then shape them into a ball.
I’ve made an extra thick, raw chocolate, coating for these bliss balls, which compliments them perfectly…Hellooooo deliciousness!!
For accurate cup measurements I sift the raw cacao, before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
The bliss balls are best eaten straight from the refrigerator.
Makes 20 bliss balls
72g (2.5 ounces or ½ cup) unsalted natural almonds
72g (2.5 ounces or a slightly heaped ½ cup) raw cashew nuts
56g (2.0 ounces or a slightly heaped ½ cup) walnuts
100g (3.5 ounces or firmly packed ½ cup) sultanas or muscat raisins
90g (3.2 ounces or approx. 6 medium sized) Medjool dates
80g (2.8 ounces or approx. ½ cup) naked ginger (I use this brand)
6 tablespoons Amaranth puffs
4 tablespoons Quinoa puffs
10g (0.4 ounces or 2 tablespoons) raw cacao powder (I use this brand)
⅛ teaspoon (0.625ml) salt
60ml (¼ cup) raw cacao butter, melted (I use this brand)
2 tablespoons (30ml) pure maple syrup
20g (0.7 ounces or 4 tablespoons) raw cacao powder (I use this brand)
In a food processor, add the almonds, cashews and walnuts, then blitz until quite finely chopped. Next, add the sultanas, dates and naked ginger, then blitz until finely chopped.
Now add the amaranth puffs, quinoa puffs, cacao powder, and salt, then blitz again until everything is well combined.
Wearing disposable gloves, take approximately 25g (0.9 ounce or 2 slightly heaped tablespoons) of the mixture and shape it into a firm ball, then place on the prepared tray. Once all the bliss balls have been made, refrigerator for at least an 1 hour.
To make the chocolate coating, add all the ingredients to a small bowl or jug and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. When it’s thoroughly mixed, the chocolate will have a thick, syrupy consistency.
To choc coat, use a fork to balance the bliss ball on. Then dunk it into the chocolate and gently drag the fork along the rim of the bowl/jug, to scrape off any excess. I found that after dunking about 10 bliss balls, I needed to give the chocolate a quick zap for a few seconds in the microwave, to make it runny again.
Place the bliss balls on the prepared tray and allow them to set at room temperature, before returning them to the refrigerator for about a 1½-2 hours to allow the bliss balls to firm up completely.
Store in a single layer in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse