Bliss balls are absolutely delicious any time of the day. I’ve been addicted to these all this week, and I’ve been eating one as dessert after ever meal! Who says they are only meant for snack time?
These are probably my favourite thing to eat because they are so easy to just pop it out of the fridge and into your mouth any time of day. Knowing me, I get hungry pretty frequently during the day, so having these in the fridge is a huge “hanger” saver because whenever I need a pick-me-up these satisfy everything I ever want in a snack. Because of the nuts, these pack a lot of fibre and a healthy dose of fats to sustain you for even the longest study sessions, and dates provide your brain with plenty of glucose for optimal functioning. Add chocolate to the equation, and you’ve got a super happy and efficient Rachel! I mean, these bliss balls are literally a combo of all my favourite things into one, so personally, I would make 2 batches of these to make sure I have enough for my random snack attacks throughout the week!
This recipe is part of Week 4 of our Vegan Meal Prep series.
- 1 c. almonds, toasted
- 1 c. coconut, shredded and unsweetened
- 12 medjool dates, pitted
- 3 tbsp. almond butter
- ¼ tsp. salt
- 1-2 tbsp. water
- ½ c. chocolate chips
- In a food processor, add in almonds and coconut. Give it a whirl until the nuts become a coarse meal. Add in salt.
- Add in dates and almond butter. Pulse until mixture begins to stick together and form a dough. If mixture is too dry, add in water, one tablespoon at a time. The mixture should just be wet enough for you to easily mould into dough balls.
- Form 12 dough balls and set them on a tray lined with wax or parchment paper.
- In a custard cup, melt the chocolate chips (20 second intervals in the microwave to avoid curdling). Dip each dough ball into the chocolate and line them on the parchment/wax paper.
- Place in freezer to allow the chocolate to set.
- Once set, you can store these in airtight containers in the fridge!
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