It has been raining for almost a week here at my home tucked away in the woods of Michigan. It’s the kind of weather that makes you want curl up in a ball on the couch with a warm blanket, good book (or food documentary in my case), and hot mug of tea. Unfortunately this is the week where I am almost gone all the time! The busy schedule is great, but I would prefer to experience this weather from the comforts of indoors.
Bliss Balls are interesting things. Are they a dessert? Are they a snack? Is it acceptable to eat the whole batch?.. well, maybe I’m just asking that last question. 😉 But no matter what you believe they are, all I know is that the possibilities are endless when it comes to flavor combinations. Anywhere from chocolate to wasabi nori, the contrasts are everywhere.
You may have found when trying to find the perfect Bliss Ball recipe that almost all contain some sort of oil or nut butters. And despite how hard you looked, that sneaky substance was everywhere just tempting you to give in.
As you know I practice a High Carb Low Fat Lifestyle. So I focus on whole foods that can be plucked (isn’t that a fun word?) straight from nature with minimal to no human interruption. So I use nut butters on occasion, but I would prefer raw or activated nuts themselves. Oil on the other hand, is a no-go for me. I never use oil (minus the rare use of organic palm shortening like in my amazing Scones to avoid drying out), but 100% advocate whole fats such as nuts, seeds, avocados, and coconuts in moderation!
So is it possible to create bliss balls that contain no oils? I was skeptical as first. I mean, if no one else had done it, could it happen without a sticky mess everywhere? *Drum-roll, please*.. I am pleased to announce that it is possible! And what’s more, is that its also more blissful than your average ball!
I was concerned that they wouldn’t set correctly (hence why people use oil as a stabilized because it solidifies at cooler temperatures), but they held shape beautifully. The longer I kept them refrigerated, the better they looked and tasted!
- One Bowl Recipe
- Lemon and Coconut are the best pair (just saying)
- Fool Proof!
For easy clean up, I used my Cuisinart Mini Food Processor. I love to reverse feature that always ends up un-sticking any clumps or side residue. We all hate when you are blending something and it always seems to miss or refuse to blend certain parts of a batter leaving it unevenly mixed. I have yet to have a problem with this appliance. I have used it for bliss and energy balls (like these HERE), nice cream, cookie dough, etc. and it has worked perfectly every time. And with me being by my lonesome, the Mini Version is the exact size I need for storage and use, and it doesn’t sacrifice performance. Click this Link to see all the amazing colors ( I have the Metallic Red which is fabulous) and features that come with these little machines of magic!
- ⅔c. almond flour
- ¼c. coconut flour
- 1T. ground flaxseed
- ¼c. applesauce (unsweetened)
- 2T. plant based milk
- ½-1T. fresh lemon juice
- 1T. lemon zest
- 1t. vanilla extract
- Unsweetened Coconut Flakes
- Powdered Sugar
- In a food processor, add all the ingredients and process until a dough forms.
- Roll 1-2T. amount into balls and keep plain or coat in powdered sugar or coconut flakes.
- Refrigerate for a minimum of 30 minutes before serving. Overnight refrigeration yielded excellent texture.