This is a really versatile recipe, you can mix and match all sorts of nuts, seeds, dried fruits and things for bliss balls. You can add in some peanut or almond butter if you like or replace the oats with ground almonds. The kids love them… they went pretty quick at playgroup! It’s great to have some bliss balls in the fridge for breastfeeding mama snacks too. And… you can freeze them! Okay that’s enough raving on about bliss balls. Here’s the recipe:
(Makes about 12 large balls)
- 1 Cup sunflower seed pulp or almond pulp (from making seed/nut milk)
- 1 Cup rolled oats
- 1/3 Cup sunflower seeds
- 1/3 Cup and 1/2 cup shredded coconut
- 1 Tbsp chia seeds
- 1 tsp cinnamon
- 3 large medjool dates (pitted)
- 1 Tbsp water
- 4 Tbsp rice malt syrup
- Juice of 1/2 large lemon
- Rind of 1/3 large lemon (grated fine)
- Put the oats, sunflower seeds and 1/3 cup shredded coconut in blender. Give it a couple of pulses, until it’s all chopped to about 1/3rd of its original size. You don’t want it to go too powdery. Transfer to a bowl.
- Add your pulp, chia seeds, rice malt syrup, lemon juice and lemon rind to the bowl.
- Put the dates and 1 tablespoon of water in the blender. Blend until sticky, chunky paste forms. Add it to the bowl.
- Mix it all in the bowl until combined and roll into about 12 balls.
- Put the 1/2 cup of shredded coconut into a small bowl and roll your bliss balls in it to coat.
- Place the balls in the fridge for an hour or two before serving.