Bliss balls

Bliss balls

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


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

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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