I’m such a huge fan of bliss balls, they are a sinch to make and are a great snack for on the go. It’s easy enough to make them nutrient dense, loaded with good fats, protein, minerals and fibre. I prefer to keep my bliss balls on the fruit free and lower fructose side, firstly as I tend to eat thousands of them when they are super sweet, and secondly as I find I get quite a bad crash from the sugar high later on if they are loaded with dates and maple syrup or agave.
I created this particular recipe to have an example of how to add hemp seeds to your day for my clients. I personally love hemp seeds sprinkled on dishes or added to smoothies, but found that others really wanted another way of incorporating them into snacks/meals. I’m a HUGE fan of hemp seeds as they are an excellent source of omega 3 fatty acids and are therefore great for those who don’t eat or don’t like eating fish. They are also a great source of other fatty acids (making them the perfect anti-inflammatory food), protein, fibre, minerals and B vitamins.
They are also a sustainable food source and are grown here in Australia! Better still, they are finally legal for human consumption in Australia which means they are more readily available, I’ve even seen them in the big supermarket chains!
These are great to whip up when you’re in a hurry, you can even press the mix into a baking tray and cut into slices if you don’t have time for rolling them. They’re also a fun snack to make with little ones, allowing them to get their hands dirty and work on their rolling technique. Enjoy! -Renee x
Prep time: 5 minutes
Total time: 5 minutes
Makes: 10-12 balls
1 cup hazelnuts
1/2 cup hemp seeds
1 tbs coconut oil
2 tbs rice malt syrup (you could also use maple syrup or honey)
pinch of salt
1 1⁄2-2 tbs cacao (depends on how chocolaty you like it)
desiccated/shredded coconut (make sure it’s sulfur free)
Process the hazelnuts, in a food processor/thermomix/blender until they resemble meal/flour (not quite nut butter).
Chuck in the remaining ingredients, except the coconut, and process until everything is smoothish and sticking together, adding a touch more rice malt if the mixture is too dry.
Divide and roll the mixture into golf sized balls.
Sprinkle a handful of the desiccated coconut onto a plate and roll the balls into it until covered.
These will keep for a 5 days in the fridge, and freeze well too.