These bliss balls are a superfood dream. Completely natural and rich in protein, essential fatty acids, antioxidants, vitamins, minerals and live enzymes they are the ideal afternoon pick me up. Like any good snack should be, they are so quick to make – just whiz them up in the blender, roll in desiccated coconut and store in the fridge for a healthy, nutritious snack on the run. You can also make a nut free version for your kids lunch boxes by substituting sunflower seeds and pumpkin seeds for the nuts. The only problem is stopping at one ...
RAW PROTEIN BLISS BALLS
Ingredients
150 grams almonds/macadamias or a mixture of both (or 100 grams pumpkin seeds and 100 grams sunflower seeds for nut free)
30 grams desiccated coconut
2 tlbsp organic coconut oil
16 pitted dates (soak in water beforehand for best results)
2 tlbsp raw cacao
2 tlbsp rice syrup/maple syrup/organic honey
½ tsp vanilla extra
¼ to ½ cup of water
Desiccated coconut for rolling
Method
Place nuts into the food processor with cacao (or cocoa) and blend until the mix looks crumbly.
Slowly melt the coconut oil and maple syrup/rice syrup/honey over a gentle heat then add to nut mixture in food processor.
Add dates, desiccated coconut and vanilla extract then process again until the mix comes together.
Add ¼ to ½ cup of water as you go to ensure the mixture is soft. You may need a little more or less, depending upon consistency.
Roll in coconut and store in the fridge for up to 4 weeks until you feel like a snack or meal on the run.
Forms approx. 20 decent sized balls.
Ingredients
150 grams almonds/macadamias or a mixture of both (or 100 grams pumpkin seeds and 100 grams sunflower seeds for nut free)
30 grams desiccated coconut
2 tlbsp organic coconut oil
16 pitted dates (soak in water beforehand for best results)
2 tlbsp raw cacao
2 tlbsp rice syrup/maple syrup/organic honey
½ tsp vanilla extra
¼ to ½ cup of water
Desiccated coconut for rolling
Method
Place nuts into the food processor with cacao (or cocoa) and blend until the mix looks crumbly.
Slowly melt the coconut oil and maple syrup/rice syrup/honey over a gentle heat then add to nut mixture in food processor.
Add dates, desiccated coconut and vanilla extract then process again until the mix comes together.
Add ¼ to ½ cup of water as you go to ensure the mixture is soft. You may need a little more or less, depending upon consistency.
Roll in coconut and store in the fridge for up to 4 weeks until you feel like a snack or meal on the run.
Forms approx. 20 decent sized balls.
