Guys, I am SO happy these came out well. I am a huge fan of bliss balls, and there are so many ways to make them. One common thing most bliss balls have in common though, is that they are date-based. I have made and do eat date-based things, but I wanted to cut back on the sugar when I set out to make these. I also had zero dates. So dates were out.
I looked in my pantry and saw a can of chickpeas and thought, that will work! And off I went… This was clearly half thought out and half experimental. But I found myself needing a quick snack or something to add to my breakfast throughout the week, so I really needed these to come out well and I wasn’t afraid to just play around in the kitchen.
These were a bit tricky for a moment because dates are naturally sweet – very sweet. And chickpeas are not. Tricky dilemma to be in when you’re looking to cut back on sugars/added sugars. I used as little sugar as I could to make these tasty. For some of you, you may want them sweeter. For others, they may be great as is. Either way, these are so low in sugar, it doesn’t really matter. Add a little more if you need to, but I mean it when I say a little. More on that in the recipe. I also got gutsy and added molasses to these. Molasses has a very distinct flavor and it needs to be balanced out with sweetness — funny little conundrum I kept putting myself in, right? Well, thank goodness for cinnamon – the sweet spice!
These bliss balls have a lovely balance of molasses and cinnamon spice with just the right amount of sweetness for those of us who don’t like things too sweet. If you are someone who thinks you may need a bit more sweetness, no problem. You can add 1 date to the recipe or bump up the maple syrup. As I always say, MAKE THIS YOUR OWN. I like my recipes to act as guides. I want you to be adventures and play around with flavors and textures until you get to where you want your food to be. In the most healthful way, of course. Alright, enough chit chat. Here’s the recipe!
Cinnamon Spice Bliss Balls [Vegan, Paleoish]
- 1 can chickpeas, rinsed and drained
- 3 tbsp coconut oil
- 2 tbsp peanut butter or any other nut/seed butter (sunflower butter would work great)
- ¼ cup unsweetened non-dairy milk
- 2 tbsp chia/flax seed mix or 1 tbsp of each
- 1 tbsp almond flour or coconut flour
- ½ cup oats
- 1 tbsp molasses
- pinch of salt
- 1-2 tsp cinnamon, based on preference
- **2 tbsp pure maple syrup | ⅓ cup if you need it sweeter
- optional: sunflower seeds and crushed pecans or walnuts for added texture. cacao nibs would be great, too!
- Add everything to a food processor, except the chia, flax, oats, and optional ingredients
- Process until smooth and transfer into a bowl
- Add in all remaining ingredients and mix until thoroughly combined (with spoon, spatula, or clean hands)
- Roll mixture into balls and place into a container with a lid (this does not need to be sprayed or lined with anything. The almond or coconut flour that you used will help absorb the stickiness. Plus, these are no bake!)
- Once all your balls are in your container, pop on the lid, and store in the fridge
** I actually used 5 tsp of a cinnamon maple sugar that I have, 1 tsp of pure maple syrup, and completely did the cinnamon by taste. But that first one is a rare ingredient to have in your pantry. So you can do 2 tbsp of maple syrup and 1-2 tsp of cinnamon to get essentially the same thing. If you need more sweetness, you can either add 1 date to the mixture or bump up the pure maple syrup to 1/3 cup. That’s going to be about 5 tbsp. Much different from what I did, but that’s because this suits my taste. 5 tbsp divided up into 12+ bliss balls is not a lot. So don’t worry about it!
**Another great thing to do would be to put in the 2 tbsp, taste it, and bump it up 1 tbsp at a time until you get it to where you like it. But please stop at 5 tbsp. I don’t like to advise adding lots of sugar to foods, so that’s my recommendation.
If you want to enjoy these the same day you make them, you can freeze them for 20-30 minutes and give one a try. After that, feel free to store them in the fridge for the week!
These little guys are a great snack and can even be part of your breakfast! You can pair one with a hard-boiled egg in the afternoon or with fruit and coffee in the morning. I went for 1-2 at a time, depending if it was part of a snack or meal. 1 for snack, 2 for breakfast + something else. They are SO tasty, full of protein and healthy fats, and incredibly quick to make. You can’t beat something waiting for you in the fridge.
I hope you give these a try, and please let me know if you do! I’d love to hear how you enjoyed them or how you changed up the recipe!