1 food processor or high-speed blender (optional, depending on recipe)
Ingredients
250g/2 cupsraw hazelnuts
2-3tablespoonraw cacao powder
¼teaspoonsalt
2tablespoonmaple syrup OR
10Medjool datesor 18 small pitted dates
60g/½ cuphemp seedsoptional, for more protein
Instructions
Bliss Balls made with Maple Syrup
Add all ingredients to a food processor or a high-speed blender and blend for about 30 seconds on medium to medium-high speed.Stop processing as soon as you get that crumbly but sticky texture (you should be able to press it into balls that hold together).
Scoop out spoonfuls (I used a heaped teaspoon per bliss ball) of the cacao-hazelnut mix and press it into balls. Roll in hemp seeds, shredded coconut or chopped hazelnuts.
Bliss Balls made with Dates
If using Medjool dates, you need to remove the seeds first.
Add all ingredients to a food processor or a high-speed blender and blend for about 30 seconds to 1 minute on medium-high to high speed until it comes together.
Scoop out spoonfuls (I used a heaped teaspoon per bliss ball) of the cacao-hazelnut mix and press it into balls. Roll in hemp seeds, shredded coconut or chopped hazelnuts.
No-Blend Option
In a bowl, mix 250g/8.8oz hazelnut spread, cacao, maple syrup and salt (optional) until you achieve something like a sticky dough.
Scoop out spoonfuls (I used a heaped teaspoon per bliss ball) of the cacao-hazelnut mix and press it into balls. Roll in hemp seeds, shredded coconut or chopped hazelnuts.
Notes
Storage: Keep these vegan bliss balls in an airtight container in the fridge for 2 weeks. They may even last longer than that!
My Top Tip: Process the hazelnuts first for about 10 seconds before adding the remaining ingredients. This results in a smoother texture!