I love bliss balls. What I don’t love is washing up my food processor each time. It’s such a small task I know, but it’s enough for me to pass on making them when I’m feeling a bit lazy. Sorry if I’m totally ruining the image that all healthy foodies love whipping out the food processor and making multiple batches of bliss balls, because I am definitely not one of those foodies. Yes, we exist. And we have a club. No, not really – but I kinda wish there was one for us foodies against unnecessary food processor use.
Anyway. Presenting the no blend bliss balls. I experimented a couple of weeks ago with using LSA (ground up Linseed, Sunflower Seeds and Almonds) and mixing it a couple of different ways to make two types of bliss balls – Peanut Butter Choc Chip and Lemon & Coconut. I also subbed out the dried fruit and instead used natural peanut butter and tahini to bind everything instead, which both lowered the sugar content and increased the good fat content loads (another big thumbs up from me). I still used a little honey though, but even still, the sugar content is still considerably lower than that of medjool dates (my old bliss ball staple). If you’re looking for a low fructose/vegan option, feel free to substitute the honey for a good quality brown rice malt syrup!
Both flavours turned out so good. It made me wonder why I had never tried it this way before (and that I will probably do it this way forever from now on). It also only took me about 15 minutes to make all 20 bliss balls! A perfect amount for us to take two each to work each day in the week. Such a delicious pick me up mid-morning or late afternoon munchies (no more 3pm slump with these!).
They’re so simple, I don’t even need to pop them into a recipe card. Really!
Peanut Butter Chocolate Chip Bliss Balls: 1 cup LSA, 1/4 cup honey, 1 tablespoon raw cacao, 1/2 cup natural peanut butter (no other ingredients except for peanuts), 1/4 cup organic honey and 2 tablespoons dark choc chips (I used organic sea salt dark chocolate that I just chopped up).
Method: Put LSA and cacao in a mixing bowl and stir until well combined. Add the remaining ingredients and mix well. . Put in the fridge or freezer to store. THAT’S IT.
Lemon & Coconut Bliss Balls: 1 cup LSA, 1/4 cup honey, 1/4 cup desiccated coconut (plus extra for rolling), 1/2 cup hulled tahini, 4 teaspoons lemon juice (about half a small lemon) and the rind of one small lemon.
Method: Combine all the ingredients in a bowl and stir well. Use a tablespoon to measure out a scoop and then roll into a ball, then roll them in the extra desiccated coconut before storing them.
(This isn’t a sponsored post or ad for Mayver’s by the way, I just happen to love their spreads and eat either their tahini and peanut butter almost every day).
See, told you they were easy! Can you understand why I didn’t bother to do a proper recipe card now for either of them now? I was tempted to just write “mix everything together, roll into balls and eat,” but I figured I should be at least a little professional, haha!
Make them, eat them, enjoy the the fact that you only have to wash up one bowl and spoon instead of your food processor, and thank me later!
P.S If you indeed make them, post a photo, I’d love to see them!! Feel free to post them on my Facebook page or if you’re posting it on Instagram, tag me and add #onedishaway (that part is important, sometimes I get influxes of notifications at a time and I miss the tag, so the hashtag lets me scroll through and find it later on). Don’t have social media? Email me your creations to email@example.com. I would love to share your snaps on here!