Bliss Balls

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Delicious, healthy, easy and endlessly modifiable, blissballs are perfect for lunchboxes, snacks or dessert.

For nut-free lunchboxes swap out the nuts for seeds or cereal. If you want an alternative to dried fruit, make the base from melted coconut oil or nut butter and fine rolled oats or coconut. If you want to flash them up for a dessert platter add freeze dried fruit powders, or drizzle the finished balls with melted chocolate.

Here’s a basic recipe to start with, then two adaptions to try:

Peanut Brownie

3 cups dried dates

2Tbs good runny peanut butter (or to taste)

2Tbs dark cocoa powder (or to taste)

1 cup roasted blanched peanuts

1/2 cup rolled oats

1/2 cup desiccated coconut to coat


Place dates in a bowl and fill with boiling hot water to cover. Leave for 10mins to soak and soften.

Drain dates and add to a food processor with the peanut butter. Process until they become a smooth paste, stopping to scrape down the sides as required. Add cocoa powder, process to blend, then taste and adjust as needed.

If your food processor is running out of room at this point, transfer the mix to a bowl, then roughly chop the peanuts in the processor and mix in by hand.

If you’ve still got plenty of space, add the peanuts and pulse until they’re roughly chopped and combined.

Transfer the mixture to a bowl if you haven’t already, and mix in the rolled oats to stiffen it. Cover the bowl and place in the fridge for at least 1 hour to chill and firm.

Fill a small bowl with desiccated coconut and place a piece of baking paper on the bench. Take a heaped tablespoon worth of mixture and roll into a ball, then roll in coconut to coat and set on the baking paper. Once all of the balls have been rolled, use clean hands to roll each one again briefly – this sticks down the coating really well so they’re tidier to eat and won’t get messy knocking around in a lunchbox. Stack into a container and store in the fridge or freezer.

Makes 50 balls.

Per 3 ball serving: 176cal/736kj, 25.9gm carbohydrates, 7.5gm fat (0.9 saturated), 4.5gm protein.

Chocolate Banana

3 cups dried dates

2Tbs peanut butter

2Tbs dark cocoa powder

1tsp banana essence  (optional)

150gm dried bananas (NOT banana chips)

1/2 cup rolled oats

100gm Whittakers 72% dark chocolate

1/2 cup rolled oats to coat

Prepare first 3 three ingredients (and essence if using) to make the base, as in peanut brownie recipe. Roughly chop dried bananas and mix in, followed by first portion of rolled oats. Chill to firm. Cut chocolate into 40 pieces, wrap each piece in a spoonful of mix and roll to cover, then coat in second portion of rolled oats.

Makes 40.

Per 3 ball serving: 203cal/852kj, 34.2gm carbohydrates, 4.5gm fat (2gm saturated), 3.8gm protein, 11% RDA of iron.

Fig Walnut

250gm dried figs

1Tbs golden syrup

1 cup chopped walnuts

1 cup rolled oats

Roughly chop figs, then soak briefly as for dates. Blend to paste with golden syrup. Mix in walnuts and oats by hand, chill to firm, then roll into balls.

Makes 30.

Per 3 ball serving: 180cal/756kj, 23gm carbohydrates, 8.8gm fat (0.9 saturated), 3.8gm protein.


Cherry Ripe Chocolate Chip, Mango Lemon Coconut


Wanted to use up some excess coconut and an old pack of glace cherries – these came out so damn good ❤

Mango Lemon Coconut:

Soak 1.5 cups of dried mango and drain

Blend with 1.5 cups fine desiccated coconut, zest from half a lemon, 1-2Tbs cashew butter. Chill, roll, coat.


Cherry Ripe Chocolate Chip:

Blend 3/4 of a box of glace cherries with 1.5 cups coconut. Add 2 Tbs cashew butter. Stir in 1/2 cup chocolate chips and the remaining cherries, chopped into chunks. Chill, roll, eat.



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