Chocolate nut bliss balls are an easy to make, nourishing sweet treat that have been my go to lately as a quick snack if I feel like something sweet.. This version uses three different types of nuts to provide a range of nutrients – including selenium from Brazil nuts and omega 3 fats from the walnuts.
I created this recipe before I had baby using mainly 1/3 cup measurements so I could remember it off the top of my head!! The result is a chunky style bliss ball that’s chocolatey, crunchy and delicious – and easy to eat with one hand which you need to do when you’re breastfeeding! I’ve made a couple of batches now and I keep them in the freezer. The nuts are really crunchy that way and they taste kind of like truffles. My husband eats them too which is always how I know that something must really be nice as he’s not always a fan of my healthier sweet treats!
I used medjool dates for this which are softer and larger than dried dates, but also more expensive. You can also use dried dates, just soak them in boiling water for about 10 minutes before hand and make sure you drain them really well. I have done it both ways and they both taste delicious.
Chocolate Nut Bliss Balls
1/3 cup Brazil nuts
1/3 cup walnuts
1/3 cup almonds
1/3 cup coconut
1/3 cup muesli
2 tablespoons cocoa
7 medjool dates or 1/2 cup tightly packed dates, soaked in boiling water and drained very well (use a few more if the mixture doesn’t come together well)
Optional – 30g dark chocolate to melt and drizzle on top, or extra coconut to roll them in
Place all the ingredients (except chocolate and extra coconut) in a high powered blender (I used my Vitamix) or a food processor and blend until the mixture comes together. If you want a finer bliss ball, keep blending until the nuts are fine – I left mine quite chunky as I like the texture.
Roll into small balls. You can leave them as is, or drizzle over melted chocolate, or roll in coconut.
Store in an air tight container in the fridge or freezer.
If you’re a fan of bliss balls I’ve also got another yummy recipe using dried apricots here. Enjoy!