Tuesday, May 26, 2015

Bliss Balls

Remember when I used to keep a blog?

Because to write an explanation for the absence would be too difficult and sad, I'll instead write out this recipe for an easy, sweet snack.

There are a millions versions of bliss balls, but this one is inspired by those sold here in Nelson, BC (where I still live!), because they are the greatest. They are rich and sweet, and the best part is the crunch from the nuts and seeds.

I'm sure it won't be another year until my next appearance, but summer is here, the outdoors are calling, and for the first time in years and years, I live in a house with a yard in which to lay, and a garden in which to work. Yippee!

Until next time!

Bliss Balls
(makes about 12 balls at 35 grams each)


  • 150 grams raw almond butter
  • 65 grams tahini
  • 60 grams honey
  • 60 grams shredded coconut
  • 60 grams raw sunflower seeds
  • 50 grams raisins
  • 25 grams sliced almonds
  • 1 tsp spirulina (or more)
  • 1/2 tsp fine sea salt

1. In a medium sized bowl, combine almond butter, tahini, honey, spirulina and salt.
2. Mix in remaining ingredients.
3. Portion, roll and store in refrigerator.

  • The dough consistency is soft. If you find it too soft, add more shredded coconut, or even coconut flour. Try a tablespoon at a time until you get a consistency you like.
  • I sometimes substitute some or all of the almond butter for peanut butter, without too much of a flavour difference.
  • Pretty much everything else is also substitutable—pumpkin seeds for sunflower seeds, chlorella for spirulina, chocolate for raisins...

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