Coconut Vanilla Bliss Balls
/Bliss balls are like little balls are pure bliss. They’re perfect in the afternoon with a cup of tea, as a grab-and go snack during those extra busy days, or post-dinner as the perfect lower-sugar treat.
When choosing snacks that I know will nourish me, I like to follow a few simple guidelines: I want a snack that’s wholesome, minimally processed, and made with simple real-food ingredients. And just as importantly, I make sure my snacks contain a generous amount of good-for-you fats and protein to encourage satiation and satisfaction. Eating good quality fats like nuts, seeds, and cold-pressed oil is essential for shutting of our hunger hormones and keeping blood sugar levels balanced.
So let’s let go of any fear we may have around fat, and start celebrating it!
A Note on Soaking
Think of nuts and seeds as little closed packaged. We have to actively ‘open’ them to obtain their maximum nutritional properties. However, breaking down these foods can be a challenge for our digestive system - especially when digestion isn’t working optimally. This is when soaking comes in handy! When we soak our nuts and seeds in water (and an acid!), the protective outer layer easily dissolves and we’re able to unlock the plant’s full nutrient spectrum. Soaking is essentially ‘pre-digestion’.
Recipe
10 mejool dates, soaked*
1/3 cup coconut flour
1 cup nuts (I recommend a blend of hazelnuts + cashews)**
1/4 cup seeds (I used hemp, but sunflower + pumpkin work too!)**
1 scoop vanilla protein powder or collagen
2 tbsp coconut or MCT oil
1 tsp cinnamon
Pinch of sea salt
*Place dates in a bowl and cover with boiling water. Let sit for 5 minutes to soften. This will make them much easier to blend!
**To soak your nuts and seeds, place them in a mason jar and cover with filtered water. Additionally, add 1 tsp lemon juice or vinegar to maximize the result. Let soak for 2+ hours (or overnight), drain, rinse, and use. Please note that tiny seeds like hemp, chia, flax + sesame should not be soaked.
Method
Combine all ingredients in a food proccesor or high-power blender. I use and recommend this one by Hamilton Beach, but any food processor will work. Pulse the mixture a few times to get things moving, then blend on medium-speed until ingredients are fully blended and a smooth mixture forms. Pause to scrape down the sides as needed.
Once fully pureed, roll the ‘dough’ into small golf-ball sized balls. Place in the freezer or fridge to set, and serve cold. The balls can be stored in the fridge for up to 5 days, or in the freezer for weeks. Where you store them will depend on which consistency you prefer. :)
