I played with three different flavours: raspberry, lemon and lime. And my rather generous collection of powdered foods came to good use. As always, this recipe for fruity blissballs is vegan, gluten-free and without refined sugars.


Makes approx. 40 bliss balls:

For the base:
3/4 cup (105g) dates, pitted and chopped
3/4 cup (190ml) water
1 1/2 cup (210g) cashews

For the raspberry flavour:
1 1/4 cup (125g) desiccated coconut
2-3 teaspoon raspberry powder

For the lemon flavour:
1 1/4 cup (125g) desiccated coconut
1 teaspoon ground turmeric
grated zest of 1 to 2 lemons (depending on how zesty you like it)

For the lime flavour:
1 1/4 cup (125g) desiccated coconut
1/2 to 1 teaspoon spirulina powder (or chard powder, chlorella, spinach powder etc.)
grated zest of 1 to 2 limes (depending on how zesty you like it)

Preparation:
1. In a high-speed blender, blend dates and water until smooth. Then add cashews and blend as smooth as possible. It may be recommended to use the temper.

2. Divide the cream in equal parts into three bowls.

3. Add the ingredients for each flavour to one of the bowls and mix well. The dough should become quite form after a few minutes. Should it still be too wet, add some extra desiccated coconut.

4. Form blissballs with your hands. You can also blend two or three flavours into one blissball. Chill finished blissballs until serving. They also freeze very well and can be defrosted as needed.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I used ground pistachios to dust some truffles before. Now I had these freshly cracked macadamias and a desire for a quick chocolaty snack. And off I went to try this combination again! Delicious, sticky, dark chocolaty is all that I can say. …and perfect for school snacks, party food or as a home-made gift

And as always this recipe is vegan, gluten-free and free from refined sugar You can also use different nuts to macadamias. These other nuts (for example walnut, hazelnut, almond) would require soaking i water for approx. 8 hours).

Makes approx. 12 truffles:

1 cup (130g) macadamias
3/4 cup (105g) dates, pitted and chopped (use more if you like it sweeter)
1/4 cup + 2 tablespoons (40g) FAIR-TRADE cocoa or cacao powder
12 pistachios

approx. 40g pistachios for dusting

Preparation:

1. Place macadamias and dates in a high-speed blender. Pulse to fine crumbles.

2. Transfer mixture to a bowl. Sift in cacao or cocoa powder and mix well.

3. Take little portions of the mixture and form balls. Then pop in one pistachio and smooth the surface of the ball.

4. Pulse the pistachios for the dusting in a powerful mini-blender to crumbles. Transfer the ground pistachios to a small bowl.

5. Place one chocolate ball at a time into the bowl with the ground pistachios. Then lightly swing the bowl to make the ball roll in the ground pistachios until it is evenly covered.

6. Store in fridge in an air-tight container.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This energy balls recipe is super easy with only three ingredients

…and it is very flavourful. And as always it is vegan, gluten-free and without refined sugar

If you like using dried apple, you can also find a recipe for no-bake apple cinnamon cake here.

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Apple Cinnamon Energy Balls (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free enegy balls recipe makes use of dehydrated apples. And cinnamon. Oh, how I love this flavour combination! It takes me right back to cozy childhood memories of enjoying porridge with fruit and cinnam

Course Blissballs

Cuisine American

Diet Gluten Free, Vegan

Keyword Apple, Blissballs, Cinnamon, No Refined Sugar

Servings 10 blissballs

Equipment

• high-speed blender

Ingredients

• 140 g (approx.) nuts (soak them in water for at least 8 hours, then rinse and drain)
• 150 g (approx.) dried apple densely packed
• 1-2 teaspoons cinnamon powder

Instructions

• Place the nuts into a high-speed blender and pulse to fine crumbles.
• Add the dried apple pieces to the blender and blend into smaller pieces (a tamper might be needed for this step).
• Transfer mixture into a bowl (or use directly from blender jug). Scoop out portions with a spoon and roll them into small balls. Place aside.
• Sprinkle the cinnamon into a small bowl. Place one blissball at a time into the bowl. Shake the bowl so that the bliss ball gets evenly covered with cinnamon.
• Keep chilled and eat within 3 to 4 days.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

And please view this recipe just a base for so many variations.

There are so many options. I’ll list a few inspirations below:

• Replace cocoa / cacao powder with a teaspoon of cinnamon (while using less water).
• Use other dried fruit instead of dates (apricots, apples, plums, you name it)
• Roll them in chopped pistachios for a cute green tinge, or use freeze dried fruit powder.
• For a nut-free option use sunflower seeds or pumpkin seeds, but make sure to still soak them overnight.

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Super Easy Energy Balls (Vegan, Gluten-free, Refined Sugar Free)

There are so many recipes for (vegan and gluten-free) Energy balls out there. But I still have to share my favourite recipe with you! Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

Course Energy Balls

Cuisine American

Diet Gluten Free, Vegan

Keyword Bliss Balls, Energy Balls, Refined Sugar Free

Servings 16 balls

Ingredients

• 150 g nuts soak them in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 25 – 50 g FAIR-TRADE cacao or cocoa powder
• 1/4 cup (approx) water
• I used some desiccated coconut and ground freeze dried raspberries to garnish.

Instructions

• Pulse the nuts in a high-speed blender to fine crumbles and transfer to a medium sized bowl.
• Pulse dates to fine crumbles and add to the bowl.
• Sift in cacao or cocoa powder and stir well.
• Add just enough water until the dough becomes moist and sticky.
• Roll bliss balls and place aside. Roll in garnish of your choice.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Preparation doesn’t take long at all. And they can be stored in the fridge for about 4 days. Not that they would last that long. Har har!

For approx. 20 chocolate balls you’ll need:

1/2 cup (70g) sunflower seeds, soaked in filtered water for at least 6 hours and then drained + 1/4 cup water

120g dates + 1/4 cup water
2 cups (160g) desiccated coconut
1/2 cup FAIR TRADE cacao powder
some extra desiccated coconut for rolling if desired

Preparation:

After you have rinsed the sunflower seeds, blend them with 1/4 cup water to a relatively fine cream. Don’t worry about them being a bit chunky. Transfer to a medium sized bowl.

2. Blend the dates with 1/4 cup water to a relatively smooth cream. Add to the bowl.

3. Add desiccated coconut, cacao powder and coconut oil and mix well. Place in fridge for a few minutes to set a little.

4. Take tablespoon portions and roll them into small balls with your (clean) hands.

5. If desired, roll them in the ingredient of your choice.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.