Ingredients
Equipment
Method
- If your Medjool dates are not soft and sticky, soak them in warm water for 10-15 minutes. Drain them thoroughly and remove the pits.1 cup pitted Medjool dates
- In a food processor, add the rolled oats, unsweetened cocoa powder, protein powder, chia seeds, and a pinch of salt. Pulse a few times until the oats are slightly broken down and all the dry ingredients are well combined.1/2 cup rolled oats, 1/2 cup unsweetened cocoa powder, 1/4 cup protein powder, 2 tablespoons chia seeds, Pinch of salt salt
- Add the pitted Medjool dates, almond butter, and vanilla extract to the food processor with the dry ingredients.1 cup pitted Medjool dates, 1/4 cup almond butter, 1/2 teaspoon vanilla extract
- Process the ingredients until the mixture starts to clump together and forms a thick, sticky dough. You should be able to easily press it into a ball. If the mixture is too dry and crumbly, add 1 tablespoon of almond milk (or water) at a time, processing after each addition, until it reaches the desired consistency. Be careful not to add too much liquid, as this can make the balls too soft.1 tablespoon unsweetened almond milk
- Scoop out about 1 heaping tablespoon of the mixture at a time. Using your hands, roll the mixture into compact balls, about 1-1.5 inches in diameter. If the mixture is sticky, dampen your hands slightly with water.
- If desired, roll the bliss balls in shredded unsweetened coconut, finely chopped nuts, or extra cocoa powder for an extra layer of flavor and texture.1/4 cup shredded unsweetened coconut, chopped nuts, extra cocoa powder
- Place the rolled bliss balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up and set properly before serving.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Can also be frozen for up to three months.
