Energy Bliss Balls (4 Ways)

Bliss balls are the answer to almost any of life’s worries. They’re a nutrient-packed option for snacks on the go, a pick-me-up during the 3 P.M. slump, or even a sweet treat before bed. But the best thing about bliss balls is that you can recreate all your favorite sweet flavors. These four recipes show you just how diverse they can be, including some that are nut-free.

1. Coconut Salted Caramel Bliss Balls

Serves: 15 to 18 balls
Yield: 15 to 18 balls
Preparation time: 20 minutes
Cook time: none

Ingredients:

• 1 cup Medjool dates, pitted, halved, and firmly packed
• 1 cup almond meal
• 1/4 cup nut butter
• 1/4 cup shredded coconut, plus more for rolling
• 1/4 teaspoon unrefined sea salt
• 1/2 teaspoon vanilla extract

See the method below.

2. Nut-Free Chocolate Bliss Balls

Serves: 15 to 18 balls
Yield: 15 to 18 balls
Preparation time: 20 minutes
Cook time: none

Ingredients:

• 1/2 cup pepitas
• 1/2 cup sunflower seeds
• 2 tablespoons chia seeds
• 1 cup shredded coconut, plus more for rolling
• 1/4 cup raw cacao powder
• 1 teaspoon ground cinnamon
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil

See the method below.

3. Lemon Coconut Turmeric Bliss Balls

Serves: 15 to 18 balls
Yield: 15 to 18 balls
Preparation time: 20 minutes
Cook time: none

Ingredients:

• 12 Medjool dates, pitted
• 1 cup gluten-free rolled oats
• 1/2 cup activated almonds or cashews
• 4 tablespoons chia seeds
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 teaspoons ground turmeric
• Shredded coconut, for rolling

See the method below.

4. Nut-Free Choc Mint Energy Balls

Serves: 15 to 18 balls
Yield: 15 to 18 balls
Preparation time: 20 minutes
Cook time: none

Ingredients:

• 2/3 cup sunflower seeds
• 1/3 cup pepitas
• 1 cup Medjool dates, pitted
• 1 cup sultanas
• 1/3 cup raw cacao powder
• 1 tablespoon coconut oil
• 2 tablespoons pure maple syrup
• 4 drops of food-grade peppermint oil or 1 teaspoon of peppermint essence
• Shredded coconut, for rolling

Method

(for all variations)

1. In a blender or food processor, blend or process all the ingredients, except the coconut indicated for rolling, until the mixture is a sticky crumble.
2. Scoop out around 1 tablespoon of the mixture and roll into a 2-inch ball, then roll it in the shredded coconut. Place the ball on the baking sheet, repeat until all the mixture is used, and refrigerate until firm.
3. Store in an airtight container in the refrigerator for up to a month.

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