You’d have to be a very infrequent reader of blogs to not have noticed the fuss over bliss balls in the last few years. I have no idea who started them, but the first recipe that I saw for them was by naturopath Janella Purcell. There are so many recipes these days that it’s clear that they’re a pretty popular treat.
I tried making Janella’s ones a few times but getting all those ingredients to come together in exactly the right ratio was a bit tricky for me. And my partner isn’t exactly Mr Superfoods… So with no appreciative audience, I stuck to eating nuts straight-up.
Occasionally, I’d buy a few date and almond rolls from the fruit shop. Or those ‘apricot delight’ things like the ones my mum used to make with condensed milk, dried apricots, and coconut. 1970’s health food at its finest!
Then Woolworths started selling a ‘raw’ food bar under its Macro Wholefoods label, along with tubs of the date and almond rolls in a few variations, and I thought to myself that they had to be really easy to make. But I still didn’t give it a go.
I liked the idea of making something that was simpler than the recipes I had tried in the past – no tahini, rice bran syrup, or puffed millet. I started to pay a bit more attention to the list of ingredients on the packs of the date rolls and checked my favourite blogs for recipes. The brevity of the recipes – and list of ingredients – made me feel very silly for not having thought to try this approach sooner.
Along with all the tasty date rolls at fruit shops everywhere, this recipe was inspired by this one at My Whole Food Life and the jar of Organic Coconut Sweet Spread that Spiral Organics sent to me to try. I tried a bit out of the jar when it first arrived and it’s amazing stuff. Reminds me of the Sago pudding in a jar that you mix with coconut cream. I’ve had some on buckwheat pancakes as I’m sick of toast at the moment, but I thought it’d be interesting to experiment with it as an ingredient.
These bliss balls are really easy to make. Just measure out the ingredients.
Then put them in the food processor.
Wizz them up until they become a paste. I prefer mine less sweet than most. If you like yours sweeter, taste the mix before you roll them and add more dates or more coconut spread.
And roll them into balls.
Set them on a baking tray in the fridge, then transfer to a container in the fridge or freezer for storage.
Then enjoy with some herbal tea in a quiet spot.
- 3/4 cup dessicated coconut
- 1 cup raw nuts (a mix of almonds and cashews or whatever you like)
- 12 fresh dates
- 1-2 tablespoons coconut sweet spread
- 1 tablespoon coconut oil
- 1. Add nuts and coconut to a food processor and pulse a few times to break down the almonds into smaller pieces.
- 2. Add remaining ingredients and mix on medium speed in a food processor until a thick paste forms. You can make it as fine or chunky as you like, but if it's too chunky they might not hold together very well.
- 3. Transfer to a mixing bowl and mix it with your hands to make sure that the oil and spread have been evenly incorporated into the mixture.
- 4. Using wet hands, roll into walnut-sized balls and place on a baking sheet in the fridge to set.
- 5. Once set, transfer to a container and store in the fridge or freezer.
- The coconut spread I used is by Spiral Organics. If unavailable, use a little extra coconut oil plus a couple of extra dates.
- Some nuts contain greater or smaller amounts of oil. Adjust the quantity of coconut oil accordingly.