I’ve experimented with lots of different nuts, seeds and fruit in bliss balls and I’ve finally hit on a winner! The key ingredient is sunflower seeds. There’s something about their flavour and creamy texture when blitzed into a butter that makes other contenders pale in comparison. And blitzing them into a butter on their own first is indeed vital if you want lovely smooth, fudgy balls. Bonus for those with nut allergies, too!
If you don’t have a high-powered blender, try using a food processor. Making bliss balls in a regular blender ain’t much fun. I usually use my Vitamix for these but this batch here I made in my NutriBullet (about ten times more affordable than a Vitamix) and it worked just as well.
NOTE: No matter what blender or food processor you’re using, you’ll probably need to stop, open up, scrape down the sides and scoop big blobs of mixture out of the blades a few times to ensure you get everything blitzed. It’s a bit of a pain, yeah, but you want to do it properly if you’re going to do it at all.
2/3 cup raw sunflower seeds
1 cup dried pitted dates
1 1/2 Tbsp coconut oil
2 tsp coconut nectar (or you could use brown rice syrup or maple syrup)
1/3 cup coconut flour
1/4 cup raw cacao powder
1/2 Tbsp mangosteen powder (totally optional, you could add any neutral-flavoured powder with health benefits)
1/2 cup desiccated coconut (optional, for rolling)
First blitz the sunflower seeds into a smooth butter.
Add the dates and blitz, then add all the other ingredients and keep pulsing the blender, blitzing everything into a uniform and fairly smooth consistency.
Once you’ve got the right consistency, pop the blender jug into the fridge to let the mixture firm up for half an hour. Roll teaspoonfuls of mixture between your palms then roll in desiccated coconut if you like. Store bliss balls in the fridge.