Bliss balls (just a cute name for them really) are essentially healthy, rolled up versions of raw granola bars. Deceptively easy to make, they are nutritious, filling and can be made using multiple flavour combinations. For this version, I used a slightly ripe banana, a nice scoop of peanut butter and rolled it in cocoa powder for a chocolatey kick. I used almond meal for structure, however you can use crushed peanuts or a handful of oats too!
Prep time – 15 minutes | Makes 8-10 bliss balls, depending on size
Ingredients
- 1 slightly ripe banana
- 1/2 cup almond meal (or more, depending on texture), plus extra for coating
- 1/2 cup instant oats
- 2 tablespoons peanut butter
- 1 tsp. chia seeds
- 2 tbsps. honey (for a vegan version use maple syrup or rice malt syrup)
- 2 tbsps. desiccated coconut (optional)
- Cocoa powder, for coating
Method
Mash the banana with a fork and mix the honey and peanut butter in it.
Add the almond meal, oats and chia seeds in small batches and fold until incorporated.
The mixture should be like a slightly sticky dough that holds together when pressed.
Scoop out even spoonfuls and roll the mixture into balls (use a dab of coconut oil on your hands to prevent it from sticking to your palms).
Once this is done, place on a tray/plate lined with baking paper and refrigerate for 20 minutes.
Take the bliss balls out and roll them in some cocoa powder and sprinkle with almond meal or desiccated coconut as desired.
If you’ve grown up in India, your mom probably forced you to eat almonds every morning, rain or shine. My mother maintains that these 6, vital almonds are the sole reason I have a good memory (of course we don’t mention the time’s tables I was made to memorise). In conclusion, I got to a point where I realised I looked forward to my daily dose of nutrition, and actually loved how almonds tasted. Fast forward 15 years and I’m constantly looking for creative ways to include them in my recipes.
After moving to Australia I tried proper almond milk for the first time, and it slowly became one of the staples in my fridge. It’s light, slightly sweet and nutty, and is a versatile base for milkshakes, overnight oats and chia puddings too. And of course, there’s almond meal. I call it my cheats flour because I use it while baking 90% of the time. It guarantees a fudge, softer texture and always tastes amazing. Of course you can substitute it for hazelnut, coconut or even walnut meal depending on what flavours you are going with.
Alternatively, try making your own nut butters and swap out the peanut butter as desired.
Happy Snacking!
Karina