Bliss balls are so good, bliss-full in fact. But most bliss balls are made with heaps of dates or coconut oil and while they are deliciously indulgent, they are better left for dessert rather than a sustaining snack. My friend Tara and I wanted to create a bliss ball that was wholesome and contained lots of protein and complex carbs so that they could be eaten as a good on-the-go snack or even for breakfast. This is the result.
Nutrition; oats and buckwheat provide slow release carbohydrates that will keep you full for longer. The protein from the powder and the seeds will also help keep you full and help to build and sustain muscle. These bliss balls are vegan friendly and can be made gluten free by replacing the oats with rolled quinoa.
This recipe was made using some lovely ingredients provided by Nutra Organics.
- 1 cup rolled oats
- ½ cup buckwheat groats
- ⅓ cup nuts or seeds (we used sunflower)
- ½ cup dessicated coconut
- ⅓ cup nutra organics thriving protein (see notes)
- ¼ cup the wholepantry rice milk powder (optional)
- ¼ cup ground flax seed
- ¼ cup cocoa powder
- ½ large ripe banana
- ¼ cup rice malt syrup
- desiccated or shredded coconut, extra to roll
- ¼ cup runny peanut butter
- ¼ cup almond milk (may need more or less)
- Place oats, buckwheat and nuts/seeds in a food processor and process until broken up. Aim for it to still be a little chunky to keep a good texture.
- Add remaining ingredients and process until a soft, slightly sticky dough forms. Add more almond milk if needed.
- Divide dough into small, walnut sized balls and roll in extra coconut.
Rice milk powder gives the balls a lovely creamy flavour but you can omit it and just add less almond milk or alternatively use skim milk powder.