Snack Happy With Bliss Balls:

by Carole Fogarty

What a better way to be kinder to yourself  than by snacking happy.  Treats that are deeply nourishing and more importantly bring an instant smile to your face.

I just happen to believe that bliss balls are the healthiest and yummiest snacks in the whole wide world.

maca-balls-small

Bliss balls are easy to make (I promise)

There’s no cooking, no fussing and no lengthy preparation time.  They are literally a no brainer.  Children could even make them.

Simply throw your ingredients into the blender, wiz away and then roll into balls.  Some bliss ball recipes don’t even use a blender – simply chop, mix and roll.

Recipe One:  Chocolate (cacoa) and Cashew Bliss Ball:
1/2 to 1 cup of cashews blended until smooth ( or you can cheat and buy cashew butter)

2 tablespoons of honey or rice syrup

1 tspn vanilla extract

4 – 8 dates (to your taste)

2 tablespoons organic cacoa

Optional: roll in coconut

Recipe two:  Coconut and Almond Bliss ball:

1 cup of raw almonds (soaked first and then finely chopped or switch for ground almond meal)

1/2 cup of sunflower kernels

A small handful of pitted dates

A small handful of sultanas

2 – 4 tablespoons of honey

Roll in desiccated coconut (what the heck, add some coconut into the bliss ball as well)

Recipe three:  Sesame Bliss Balls:

I borrowed this recipe from Deepak Chopra’s newsletter. Deepak explains that the sesame bliss balls promote a healthy digestion and purify the body – mind.

1 cup toasted sesame seeds
½ cup golden raisins or regular raisins
2 teaspoons ground ginger powder
2 inches fresh ginger root, peeled and chopped
2 teaspoons ground cumin
1½ teaspoons ground cardamon
2½ tablespoons ghee (clarified butter) (I use and prefer ghee most of the time for my cooking)

Recipe four:  Tahini  Bliss balls:

These are one of my favourites bliss balls with a rougher surface.  The best part is no blender.

1 cup of rolled oats

1/2 cup of tahini

1/2 cup of chopped walnuts

2 – 4 tablespoons of honey

My Secret To Yummy Bliss Balls:

Quality ingredients. Quality ingredients. Quality ingredients

Organic is best with pesticide free being second best. The taste is better and the nutritional value higher.

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{ 10 comments… read them below or add one }

Sarah September 12, 2008 at 8:36 pm

Wow – Thanks for tweeting that one. I am printing off this post now! What a great idea. I used to buy the dates version of these at the health food store and hadn’t found any lately.

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sarah July 8, 2009 at 2:02 pm

i just want raw chocolate gogi berry bliss balls. can anyone give me a recipe? SPAM NOT APPRECIATED. RECIPE APPRECIATED.

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abhay charan dasa August 25, 2009 at 7:07 am

Great reciepes. thanks a bunch for em.

Can you please tell me what is the average cost for a batch of bliss balls.

I am budgeting for a party, tight purse.

Thanks in advance.

No spam please.

Reply

Carole Fogarty August 25, 2009 at 9:55 am

@abhay

I buy all organic so probably not the most cost effective way to cook for a party.

I’m also in Australia so the costs will be different depending on what part of the world you are from.

Perhaps you could just test run a small batch for the party – cost wise.

Sorry I couldn’t help any more.

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Heidi - Apples Under My Bed September 26, 2010 at 11:44 pm

These look sublime! I esp love the sound of the coconut almond ones and the sesame ones! Thanks for the recipes :)
Heidi xo

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Jen December 16, 2011 at 9:32 am

Recipes look delicious, can’t wait to start making them. What’s the best way to store them and how long do they last for?

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Carole Fogarty December 17, 2011 at 6:21 am

Hi Jen, Fridge is probably the best, depending on your climate. I personally never like to keep them more than 2 or 3 days. xx Carole

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Miriam June 22, 2012 at 9:48 am

Just in case you weren’t aware – dates are totally loaded with sugars that cause bodily reactions just the same as eating spoonfuls of cane sugar.

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Amy October 15, 2013 at 10:27 pm

How many does the recipe make on average?

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Rose Thomas November 24, 2013 at 11:26 pm

Iam going to try them now, thank you

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