Recipe: Chewy Choco-nutty Bliss Balls



Ok, I’ll admit it. I’ve probably tried almost every kind of paleo/raw/vegan/gluten free/wholefood bar or bliss ball, and for the most part I have to say, I haven’t come across many that I absolutely loved and grabbed me at first bite. Usually they are all made up of the same kinds of ingredients and mostly end up tasting primarily of dates.

These bliss balls are different! It took me a few goes to get the quantities right and I reckon I’ve managed to come out with a good balance between flavour, texture and “i want another one”-ness!

Ingredients (Makes 24-25 balls)

12 Medjool dates, seeds removed

3/4 cup (190g) raw cashews

15g desiccated coconut, for rolling

1/2 cup (125g) coconut flakes

3 heaped tablespoons (45g) raw cacao or cocoa powder

1/4 cup (65g) sesame seeds

splash of water, preferably filtered



Prep time: 5 minutes

Making time: 15 minutes

Combine all ingredients except desiccated coconut in a food processor and process. Add the water in whilst the ingredients are processing to facilitate the mixture sticking together well. Let it process for 30 seconds to a minute, and eventually all the oils from the nuts will start to come out.

You may need to stop and scrape down the sides one or two times and continue processing. The way to tell the mixture is ready is that it should stick together really well.

Place the desiccated coconut on a large plate or tray. Grab some of the mixture and roll into approximately 30g balls (roughly size of a golf ball). Using this measurement, you should make around 25 balls. Roll each ball into the desiccated coconut.

These will store well in a sealed container in the fridge for up to 2 weeks.

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