I had the inspiration for this recipe from Larabar and a recipe in Katie Higgins cookbook, Chocolate Covered Katie. These bliss balls are refined sugar-free and gluten-free. Plus they are highly customization (I have a few other ideas that I want to try out). They are quick and easy to make, too. The only drawback is that you need a good high-powered blender to chop and blend up the nuts and dates.
Also I would recommend medjool dates, as they are soft enough to blend well. I’ve used deglet noor dates in the past and they do not blend very well. They are a drier, harder date and even if I soak them prior to blending, I cannot achieve the consistency that I am looking for.
Makes 22 bliss balls
- 2 cups pitted, medjool dates (21 dates)
- 1 1/2 cups raw, whole almonds
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoon pure vanilla extract
- 1/4 cup vegan chocolate chips (I like Enjoy Life Semi-Sweet Chocolate Mini Chips)
- Place all ingredients–except the chocolate chips– in a high-powered blender and blend on high. First the mixture will look crumbly, but keep blending until a dough-like ball forms (see picture above) and you no longer have any large junks of dates or almonds remaining.
- You can then either add the chocolate chips and blend on low until they are mixed in or you can fold them in by hand. I actually did a combination of both, not at the same time mind you. If your blender has been on for a while, the chocolate chips might start to melt from the heat of the blender-so FYI.
- Roll the dough into bit sized balls and store in an airtight container for up to one week. I prefer to store them at room temperature, the balls will firm up too much in the refrigerator.
Nutritional facts for 1 serving