If you know me, you know that I love cooking and eating whole, natural foods, which is why I am so excited about the Blissology Project Commitment #4: eating food that’s high on the pranameter(TM). It makes sense, right? If we eat food that comes from a natural, prana (energy) filled source (ideally no factories between you and your food) we are going to be more radiantly alive?
To celebrate that awesome connection between this simple idea: we are what we eat, here’s a recipe for some blissology “bliss” balls, made with organic, raw ingredients and a whole lotta love.
Speaking of which, I love bliss balls. I think the first super-awesomely healthy one I ever had was at Capers on W. 4th Avenue in Kitsilano, before Capers was bought out by Wild Oats, and then of course by Whole (Paycheck) Foods! I loved the cocoa ones, because of the rich, decadent chocolate-y taste, the flaky coconut and yet the healthy sweetness of no artificial sugar, just some good, whole foods.
I’ve experimented with various recipes since then. These are my current favorites. If you’re a busy mom, yogi, tri-athlete or simply just someone like the rest of us, on the go, try these bliss balls as a to-go snack. They’re great for kids, perfect for a long bike ride, hike or just simply as an anytime/anywhere energy boost.
Full of rich antioxidants like walnuts, lemon zest, dates, raw cocoa powder, cocoa nibs and coconut, they are also easy to make. Sometimes I add cinnamon and dried powdered ginger to them, sometimes cardamom, sometimes a hint of chipotle chili pepper to speed up your metabolism and add some heat. It all depends! Lemon juice and zest really uplifts the taste – I got this handy tip from my good friend the lovely natural foods chef Judy Chambers, and I have to say, I do think these are actually better than those Caper’s bliss balls now! 🙂
Let me know what creative variations you come up with!!! Lavender anyone?
Insiya’s Bliss “ball” ogy Bliss Balls:
1 cup raw organic walnuts (or almonds or cashews)
1/2 cup shredded organic coconut
1/4 cup raw organic coconut oil (softened)
1/2 cup dutch processed cocoa powder (i like the cocoa camino brand)
handful of cocoa nibs (navitas is yummy)
zest from 1 organic lemon
juice from 1 organic lemon
healthy pinch of sea salt
handful of mejdool dates (or other soft dates) de-seeded
spices to taste
Method:
Coarsely chop dates, add everything into a food processor, process until the mixture gets thick and clumpy. I like it a bit granular, not too smooth, so a few minutes is usually about all you need. Taste for sweetness and spice / flavor. Adjust accordingly and pulse a few more times if you need to. Then empty the mixture out into a bowl or large rimmed plate. Form into little balls in your palms and roll in a plate of shredded coconut. Place on a platter or in a box within layers of parchment paper and chill.
And do try to restrain yourself from eating them all at once!
mmmmm, I’m going to make these tonight!! I love healthy sweets 😉 Thanks for the recipe, Barb
you are so welcome!
These look fab! I think I will use a mix of nuts – and some dried apricot or apple would be a nice addition too! Thanks so much for the inspiration!
Hi Insiya! These look great! Have you ever tried making them with a different oil? Coconut oil is high in saturated fat – I was wondering if it would work with olive oil?
Hi Lisa,
You are right that coconut oil is high in saturated fats, however it is the “good saturated fat” Here is some more info that may help: Why is Coconut oil unique and unlike any other fat?
“Coconut oil is made up of medium-chain fatty acids (MCFA’s). Two-thirds of the saturated fat in coconut oil is a medium-chain saturated fat. This important fact deserves clarification as MCFA’s actually helps us to lose weight, lower cholesterol, improve diabetic conditions and reduce the risk of heart disease.
One of the most outstanding benefits of consuming MCFA’s is that they do not require the liver and gallbladder to digest and emulsify them. This means instant energy and increased thermogenesis (increased metabolic rate in the body) which leads to more heat production as well as improved circulation. For anyone with impaired fat digestion or a removed gallbladder, coconut oil is the only oil to consume as it is very easily digested.
MCFA’s are also known for having antimicrobial and anti-fungal properties, so they are beneficial to our immune system. In addition, coconut oil assists people with under-active thyroids by increasing the metabolic rate of the body and creating more energy.”
Learn more: http://www.naturalnews.com/022313.html#ixzz1bror08yo
I really feel strongly that coconut oil in moderation as part of a healthy, balanced diet is good for you.
For this recipe, another nice option is also to use a little bit of almond butter to bind the other ingredients together. However I do like coconut oil both for the taste and health benefits. Hope this helps! cheers.
I use almond butter
Thanks so much for this recipe. These are my 5 year olds new favourite school snack!
you are so welcome!!! that is great!!! peace.
Delicious !! Thanks so much for the recipe!
I made them with cashews as didn’t have enough walnuts & added ginger and cinnamon – my 2 favourite spices !
(The lemon juice gives the balls a nice kick)
I will try with alternative ingredients next time 🙂
I love cinnamon and ginger! Yummy.
Hi Insiya,
I made the bliss balls again – this time with walnuts & goji berries … Taste better than my first attempt 🙂
that sounds delicious Anita!!!
sounds & looks yummy! i’ll have to try them, especially handy since I’m at a yoga workshop this weekend 🙂 one question: do you also put the shredded coconut into the bliss balls or only roll them in it?
Hi Andrea, if the mixture is too moist definitely add some shredded coconut into the balls and then roll them in it also, if the mixture is of a good consistency, ie. rollable and not too sticky you may not need to. Let me know how it goes xoxo
Hi Insiya! I can’t wait to try these! Quick question- where does the sweetness come from? Is it the dates? I’m using unsweetened cocoa powder and unsweetened nibs so was wondering if this was going to be bitter?
Keep these recipes coming!
The sweetness does come from the dates. I use unsweetened cacao and cocoa nibs as well and find they have the right amount of sweetness. Let me know how it goes. Will keep more recipes coming. xo
Hi Insiya, if I use the almond meal left over from making almond milk, do I need to add anything? More moisture? something sticky? Or is it fine as it is?
Hi Sarah, I think I may have confused you talking about almond meal. I don’t use the almond meal leftover from making almond milk for anything except the compost bin. Since this meal does have the peel, it is not the best for our bellies. Almond skin is not the easiest to digest say all my ayurveda teachers, which is why when we eat almonds, we recommend soaking and peeling the almonds. If the almond meal has no skins, I would use it in bliss balls and there is a recipe on the blog here: http://www.yogue.ca/bliss-ball-ology/ you can use some of the almond meal to sub in for coconut. thanks!!! 🙂
I made them today for friends . They are delicious .
oh, amazing! so happy to hear.