An incredibly quick and nutritious bliss balls recipe that’s packed with antioxidants, magnesium and fibre. They’re so quick and easy to make, even the kids can do it (these were made by my 14 year old daughter!).
My 14 year old stumbled upon this delicious recipe by mixing together a few things she found in the pantry, and the whole family was blown away with just how yummy these bliss balls turned out!
Although these bliss balls can be stored for up to a week in the fridge, they certainly didn’t last that long in my house.
The pumpkin seeds in this recipe mean these bliss balls are packed fulled of valuable nutrients, are high in antioxidants, very high in magnesium, and high in fibre too! Unlike many bliss balls which are soft and smooth, these almond and pumpkin seed bliss balls have a morish crunch.
Almond and Pumpkin Seed Bliss Balls
- 24 medjool dates, seeds removed
- 250g almonds
- 6 tablespoons desiccated coconut
- 1/2 cup pumpkin seeds
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- Add all ingredients into a food processor, process on full speed for 30-40 seconds or until nuts have chopped and mixture combines together (this may take a little while, keep blending until it happens).
- Roll the mixture into small bite-sized balls.
- Store in the fridge for up to 1 week.
By Kat – The Organised Housewife
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