MAKES 12 · VEGAN, DF, GF/GF ADAPTABLE
We had some good laughs on the set when we were shooting these Bliss Balls photos. But at the end of the day, literally and figuratively, everyone wanted to know when it was Bliss Ball o’clock. These energy balls not only taste amazing, but are an incredibly natural way to satisfy a sweet craving and give you a boost of energy. Bliss Balls are dead simple to make and I love having them on hand in the fridge for a quick afternoon snack or lunchbox treat. They also make a fabulous hostess or holiday gift. The following are a few of my favorite flavors, but once you get the basic formula, start playing around with different ingredients to create your own Bliss Balls!
1½ cups raw hazelnuts
1½ cups Medjool dates, pitted (about 12 dates)
¼ cup raw cacao powder
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
1. Toast the hazelnuts: Preheat the oven to 350°F. Pour the nuts onto a pie plate and toast for 10 to 15 minutes, or until skins blister. Remove from the oven and allow to cool; rub the nuts in kitchen towel to remove the skins.
2. Place all the ingredients in a food processor and blend until the nuts are finely chopped and you have a well-combined mass that is moist enough to roll into balls. Depending on your food processor, this could take a couple of minutes.
3. Roll the mixture, using your hands, to form 1½- to 2-inch balls.
4. These can be eaten immediately, or refrigerate to firm them for a few hours. Store them in the fridge in a covered container for up to 7 days.
1⅛ cups raw almonds
1⅛ cups pitted Medjool dates (about 9 dates)
¼ teaspoon pure vanilla extract
⅜ teaspoon peppermint extract
1 tablespoon lucuma powder
1 tablespoon coconut butter
¼ teaspoon sea salt
3 tablespoons DF mini chocolate chips or raw cacao nibs
1. Place all the ingredients, except the chocolate chips, in a food processor and blend until the nuts are finely chopped and you have a well-combined mass that is moist enough to roll into balls. Depending on your food processor, this could take a couple of minutes.
2. Stir in the chocolate chips, using your hands or a spatula. Roll the mixture, using your hands, to form 1½- to 2-inch balls.
3. These can be eaten immediately or refrigerate to firm them for a few hours. Store them in the fridge for up to 7 days.
1 cup Medjool dates, pitted (about 8 dates)
¾ cup raw walnuts
¾ cup raw pecans
½ cup certified-GF old-fashioned rolled oats
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
⅜ teaspoon ground cloves (this adds a little kick, so feel free to use a little less, if desired)
¼ teaspoon pure vanilla extract
¼ teaspoon sea salt
1. Place all the ingredients in a food processor and blend until the nuts are finely chopped and you have a well-combined mass that is moist enough to roll into balls. Depending on your food processor, this could take a couple of minutes.
2. Roll the mixture, using your hands, to form 1½- to 2-inch balls.
3. These can be eaten immediately or refrigerate to firm them for a few hours. Store them in the fridge for up to 7 days.
1½ cups raw cashews
1½ cups Medjool dates, pitted (about 12 dates)
1½ tablespoons coconut butter
1½ teaspoons lime zest
¼ teaspoon pure vanilla extract
¼ teaspoon sea salt
2 to 3 DF graham crackers (look for certified-GF crackers for GF Bliss Balls), crushed into small pieces, using your hands (not completely into crumbs) (optional)
1. Place all the ingredients, except the graham crackers, in a food processor and blend until the nuts are finely chopped and you have a well-combined mass that is moist enough to roll into balls. Depending on your food processor, this could take a couple of minutes.
2. Roll the mixture, using your hands, to form 1½- to 2-inch balls. Roll the balls in the crushed graham crackers, pressing slightly so that they stick.
3. These can be eaten immediately or refrigerate to firm them for a few hours. Store them in the fridge for up to 7 days.