Unsweetened, high protein and my favourite of all the bliss balls I have made so far. The dates we’re soaked in my favourite espresso shot before adding the remainder of the antioxidant rich ingredients. Store in the fridge and allow the esspresso to work it’s magic throughout the bliss ball.
Do you keep something healthy on the side to ensure you don’t indulge too much?
100g pitted dried dates ( not medjool )
50g fresh esspresso shot, hot.
150g walnut halves
40g sunflower seeds
30g ( 1 small scoop + 1 see method ) chocolate low carb protein powder
1 tspn vanilla bean essence
1/2 tspn cinnamon
3 level tbspns chia seeds
3 level tbspns shredded coconut
Raw Cocoa powder for coating
Soak pitted dates with the esspresso shot for half an hour.
Blend half the walnuts to meal.
Blend the other half for a briefer time. They should be even sized pieces half the size of pinenuts. The varied textures are part of what makes these bliss balls interesting.
Blend half the date mixture to a paste.
Blend the other half for less time, to tiny pieces but not paste.
Reserve the cocoa powder and the extra scoop of protein powder.
Mix all the ingredients until evenly distributed and a sticky dough is formed. The consistency will vary depending on the brand and type of protein powder used.
Add some of the reserved protein powder if you find it is too wet. Bear in mind the liquid will be absorbed by the coconut and the protein powder when in the fridge. If you think it’s too dry add one tspn of espresso, mix and try out the consistency when you roll into a ball.
Form balls the size you prefer, and liberally dust with cocoa powder. The best way to do this is to place the rolled bliss balls in an airtight container with the cocoa powder, seal and shake.
Store in an airtight container in the fridge.
Best eaten a day afterwards. Will keep for at least a week… If they last that long.