Chocolate Cranberry Crunch Bliss Balls
I used to have such a sweet tooth but since making so many recipes with LESS sugar/no sugar/dried fruits it is incredible how my taste buds and cravings have changed. I feel so much better for it. Mentally and physically. I have more energy and my mind is clearer. I can honestly look back and see how sugar and crap food affects me. Don't get me wrong - I still eat crap. But I eat far less of it and lately I have felt even sickened by a store bought chocolate I once enjoyed tremendously.
I made these over the weekend and then made them again this morning because my husband loved them.... and well.. ate them all over the weekend :) I definitely helped!
They are a really lovely balance of berry and chocolate. After experimenting with many different bliss balls I have decided that the CRUNCH factor is pretty important. Sure a bliss ball doesn't need any crunch to taste great.. but having something in them that adds a little texture just takes them to a whole new level. Try these or my Caramel Crunch Bliss Balls and you will see what I mean.
TIP: I added a handful of dried cranberries to my Organic raw cacao nibs packet a week ago and they smell divine. I have no idea if the nibs taste different, but a lot of what we taste is what we smell so I urge you to try it. AMAZING.
- 1 cup raw almonds
- 1 cup desiccated coconut
- 3/4 cup raw oats
- 3/4 cup dried cranberries
- 4 dried pitted dates
- 1/4 cup chia seeds
- 2 tbs water
- 1/2 cup coconut oil
- 1/2 cup raw natural peanut butter (no sugar)
- 1/4 cup raw cacao powder
- 1/4 cup raw cacao chocolate nibs
1. Blend all ingredients EXCEPT THE NIBS in a food processor until it forms a dough. Let it sit for 10 minutes for chia seeds to expand.
2. Pulse a few times and turn machine off. Take blade out and stir the cacao nibs in.
3. Roll into desired sized balls (I like to keep mine pretty small because they are very satisfying)
*If you would like to add protein powder. Recommended amount for this recipe is 3 tbs. You will not need to change the recipe.
Store balls in an airtight container in the fridge up to one week. Or freeze up to two months. Ensure they are in a tightly sealed bag or container so they do not take on odours from the freezer.