Cranberry Almond Bliss Balls are a new family favourite. My original bliss ball recipes are still firm faves but here’s the deal. A few years on, kids are older, and with extra mouths to feed I’m watching our pennies even more closely. These bliss balls are based on oats, making them incredibly cheap. No coconut oil, no rice malt syrup, easy peasy. Aside from that, it’s nice to mix things up. The oats make them a little more filling and if you need a nut-free version for school I’ve used pepitas and sunflower seeds successfully. Here’s the recipe:
Cranberry, Almond Bliss Balls
- 2 cups rolled oats (200g)
- 1 cup coconut (75g)
- 1 cup almond meal (use pepitas or sunflower seeds ground for a nut-free substitute) (115g)
- 1 cup packaged dates (150g)
- 2 scoops protein powder
- 2/3 cup almond milk or coconut milk
- 2 Tb cacao (optional if you want an extra chocolate kick)
- 1/2-3/4 cup cranberries*
*Alternatively use a combination of any dried fruit, nuts or cacao nibs. The version I photographed actually contained roasted almond slivers, currants and cacao nibs because we were out of cranberries.
- Place dates in a food processor with oats and coconut and process until it resembles breadcrumbs.
- Pour date, oat and coconut mix into a large bowl and add other dry ingredients and mix together.
- Stir in almond milk and mix until the mixture comes together enough to form balls.
- Using a tablespoon for measurement, scoop mixture and roll balls. Wetting your hands can help avoid it sticking to your hands.
- Keep in the fridge or freezer.
Makes 36 balls