Balls · Cookies, Bars, and Balls · Desserts · Recipes · Snacks

Double Chocolate Bliss Balls

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)


  1. 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.
  2. 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.
  3. 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


One thought on “Double Chocolate Bliss Balls

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