Whether it’s a quick breakfast or mid-day snack, these bliss balls offer quick and easy nutrition for a mighty health kick. Made with whole, raw superfood ingredients, no added sugar, and a warm homemade chai-inspired spice blend, these convenient bite-sized balls are a perfectly satisfying snack to curb any sweet tooth. Our bliss balls offer a range of health benefits from their great source of gut-friendly fiber and prebiotics, a boost of antioxidants and omega 3, plant-based protein, and essential vitamins and minerals. In addition, we crafted these bliss balls solely with seeds rather than nuts to reduce our water footprint for sustainably sourced sustainable energy.
INGREDIENTS
- 2 cups dates (pitted and soaked for an hour)
- ½ cup flax seeds
- ½ cup shelled pumpkin seeds (aka pepitas)
- ½ cup sunflower seeds
- 2 tbsp chia seeds
- 1 cup dried figs and/or apricots
- ½ cup dried shredded coconut, plus more for rolling
- ¼ cup sunflower seed butter (substitute: peanut butter)
- 1 tbsp ghee
- 1 ½ tsp ground green cardamom pods
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- Optional: Ashwagandha Drops (for additional sweetness and mood support)
INSTRUCTIONS
Strain the dates and reserve about ¼ cup of the soaking liquid. Give the dates and dried figs and/or apricots a rough chop and set aside.
Pour the flax seeds into a food processor and process until it becomes a course ground. Whole flax seeds are not easily digestible and can pass through our digestive tract without providing much nutrition to our bodies if not broken down. Grinding flax seeds prior to consumption assists in optimal digestion and reaping their full benefits.
Transfer the remaining seeds into a food processor and blitz until coarsely chopped, about 1 minute.
Add the dates, figs and/or apricots, shredded coconut, sunflower seed butter, ghee, and spices. Process until a sticky dough-like mixture comes together.
Pour some shredded coconut onto a plate for coating. Roll about 2 tbsp of the mixture into a ball then into the coconut until coated. Transfer the balls onto a parchment paper-lined baking sheet and repeat with the remaining dough.
Once they’ve all been coated, place the tray in the fridge for at least 30 minutes to help the balls set and before consuming.
Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.