Blondie & Brownie Bliss Balls

11/7/2016

No-bake almond yumminess rolled into blissful, bite-sized balls! Easy to make and a joy to eat!

The most difficult part of this recipe is the decision-making part at the beginning. You have to ask yourself, "Will I make Blondie or Brownie Bliss Balls, or both?" Once you have the answer the recipe will be a breeze to make! As you can see in the first photo below, I made both types of bliss balls!

Blondie & Brownie Bliss Balls - www.beverleynosewortny.ca

1 - Easy to mix and portion by hand.

3 - Roll each ball in a topping to coat.

2 - Form into a ball.

4 - Almond, cocoa and coconut toppings.

After you measure and combine the dry and wet ingredients, you begin forming the bliss balls by taking a heaping tablespoon of the mixture and rolling it between the palms of your hands, A small cookie scoop is useful for making equal portions so that the bliss balls are equal in size. After you set up small bowls and/or plates with your favourite toppings, it only takes a few minutes to roll each one in a topping of your choice.

Blondie & Brownie Bliss Balls

Did you notice that these bliss balls are gluten free, vegan and FODMAP friendly? They are sweetened with maple syrup and mashed banana. No refined sugar at all. Be sure to keep some on hand in your fridge or freezer. They're perfect for a quick and delicious snack or dessert! Enjoy!

BLONDIE & BROWNIE BLISS BALLS

No-bake almond yumminess rolled into blissful, bite-sized balls! Easy to make and a joy to eat! Choose either blondie or brownie, or make both!

AUTHOR: Beverley Noseworthy
MEAL: Dessert, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, refined sugar free, vegan
MAKES: 12 - 14 cookies

INGREDIENTS FOR BLONDIE BLISS BALLS

DRY INGREDIENTS

1 cup rolled oats, quick cooking or large flake, and gluten free
3 tablespoons desiccated coconut, unsweetened
3 tablespoons almond flour (or ground almonds)
1 tablespoon ground flaxseed
1/4 teaspoon ground cinnamon
pinch sea salt

WET INGREDIENTS

1/4 cup almond butter
3 tablespoons maple syrup
2 tablespoons mashed, ripe banana
2 tablespoons almond non-dairy beverage/milk, unsweetened
1/4 teaspoon vanilla

SUGGESTED COATINGS (One type per cookie.)

1/8 cup almond flour (or ground almonds)

AND/OR

1/8 cup hemp hearts

FOR BROWNIE BLISS BALLS add 1 tablespoon cacao or cocoa powder to the dry ingredients above. Then follow the recipe as written for the blondie bliss balls. In the photos above some of the brownie bliss balls were coated in cocoa powder and the remainder in desiccated coconut (fine texture).

METHOD

1. In a large bowl, add the dry ingredients and stir to combine.

2. If the almond butter is firm, soften it by heating it in a small saucepan for a few minutes. Then in a medium bowl, add the almond butter along with the other wet ingredients and stir to combine.

3. Pour the wet mixture into the bowl with the dry ingredients and stir well to evenly coat.

5. Set out two small bowls with one coating in each. Take a heaping tablespoon of the mixture, form it into a ball and roll it in the coating of your choice. Repeat this step for each bliss ball.

6. Place bliss balls in an airtight container and refrigerate one hour, or until firm, before serving. Store any extras in the fridge for up to 3 days or in the freezer for up to 2 weeks.

COOKING TIPS

Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).
To make equal-size balls use a small cookie scoop to portion the mixture.

PER SERVING (One blondie bliss ball [1 of 14], not including the coating)

Calories: 80
Carbohydrate: 8 g
Fibre: 2 g
Sugars 4 g
Fat: 5 g
Protein: 2 g

PER SERVING (One brownie bliss ball [1 of 14], not including the coating)

Calories: 81
Carbohydrate: 9 g
Fibre: 2 g
Sugars 4 g
Fat: 5 g
Protein: 2 g

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