Bliss balls

    (2)
    1 hour 10 min

    Tahini, almond butter, dates, spirulina powder, maca powder and chia seeds are blended together creating gluten-free, on-the-go energy balls.


    1 person made this

    Ingredients
    Serves: 30 

    • 30g flax seeds
    • 140g almonds
    • 110g sesame seeds
    • 70g sunflower seeds
    • 90g cocoa nibs
    • 20g raw cocoa powder
    • 20g chia seeds (optional)
    • 3 tablespoons raw maca powder (optional)
    • 1 1/2 teaspoons spirulina powder
    • 1 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1 pinch salt
    • 180g Medjool dates, pitted
    • 120g tahini
    • 125g almond butter
    • 5 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 45g desiccated coconut

    Method
    Prep:30min  ›  Extra time:40min  ›  Ready in:1hr10min 

    1. Soak flax seeds in a bowl of water for 10 minutes. Drain.
    2. Blend almonds in a food processor until finely chopped; transfer to a bowl. Mix sesame seeds, sunflower seeds, cocoa nibs, cocoa powder, maca powder, chia seeds, spirulina powder, cardamom, cinnamon and salt into almonds.
    3. Process dates in the food processor; add to almond mixture.
    4. Combine tahini, almond butter, honey and vanilla extract in a separate bowl. Slowly mix almond mixture into tahini mixture until it holds together. Form mixture into bite-size balls.
    5. Spread coconut in a shallow bowl. Roll the balls in the coconut until coated. Chill balls in the fridge, at least 30 minutes.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    0

    These turned out very well! I doubled the recipe and had to substitute for a few of the ingredients that our local grocer didn't have and they were great. The kids like them too. We will keep these stocked.  -  17 Feb 2017  (Review from Allrecipes US | Canada)

    by
    0

    Very delicious!! And completely guilt-free with all those incredibly healthy ingredients! I omitted cardamom because I didn't have it (and increased cinnamon to 1/2 tsp). I did have to substitute peanut butter for almond butter because I didn't have any, so it was probably a bit sweeter than the original version. I used the full amount of spirulina and maca powder, and you could definitely taste them, but it was subtle.  -  13 May 2016  (Review from Allrecipes US | Canada)

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