Peanut Butter Bliss Balls

These Peanut Butter Bliss Balls are perfect for those moments when you need to satisfy your sweet cravings. They are a delicious combination of fresh dates, natural peanut butter, desiccated coconut and lightly sweetened by pure maple syrup. They are quick to prepare, great to keep on hand and freezer friendly.

Course Afternoon Tea, Morning Tea, Snack

Cuisine International

Prep Time 15

Cook Time 0

Total Time 15

Servings bliss balls

Calories 74kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Peanut Butter Bliss Balls:

220 g (7.7 oz) Medjool dates – pitted and roughly chopped See Notes 1 and 2
25 g (¼ cup) blanched almond flour
25 g (¼ cup) unsweetened desiccated coconut
60 g (⅓ cup) smooth/creamy peanut butter See Note 3
1 teaspoon vanilla extract
¼ teaspoon sea salt
2 teaspoon pure maple syrup

For Coating the Bliss Balls:

2 tablespoon desiccated coconut See Note 4

Instructions

Prepare the Medjool dates by washing and thoroughly drying them.
Remove the pits by take a sharp knife and carefully run it down the side of the date; the pit is easily removed.
Measure the dates once they have been pitted.
Roughly chop the dates and add them to the bowl of a food processor together with the almond flour, desiccated coconut, peanut butter, vanilla extract, sea salt and maple syrup.
Blend until the ingredients are smooth. Check that the mixture is sufficiently moist to be able to roll into balls. If not, add another date or two.
Add the extra 2 tablespoons of coconut to a shallow, wide bowl.
Roll the mixture into balls. To achieve a consistent size, we use a 2-teaspoon cookie scoop to remove the mixture and then roll the balls in the coconut.
Store the Peanut Butter Bliss Balls in the refrigerator in an airtight container.

Notes

Dates: Fresh Medjool dates are my preference for the bliss balls. They are fresh dates, available from greengrocers or the fruit and veg section of the supermarket. They have a lovely natural caramel sweetness and stickiness that makes them ideal for binding the bliss ball mixture. The measurement of the dates includes when they still have their stones in them. You can use dried dates, but I recommend that you soak them in hot water for about 10 minutes and then drain them well.
Pitting the dates: take a sharp knife and carefully run it down the side of the date; the pit is easily removed.
Peanut butter: I use an all-natural, unsweetened, smooth/creamy variety. Stir well before using if any oil has settled on the top.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
Storage: store the bliss balls in the refrigerator in an airtight container, for about one week.
Freezing: store them in a freezer safe air tight container for three months.

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