Bliss balls often have a base of dates, which are high in sugar; we wanted to create a snack ball that, although not low carb, contains a good balance of protein, carbohydrates and fat, and is low in sugar. These bliss balls are ideal as an afternoon snack or breakfast on the run. Straight after making them, store in a sealed container in the freezer and defrost, about 15 minutes before you need a nibble. (You could also keep them in the fridge in a sealed container for up to a week.)
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Bliss balls with no added sugar
Ingredients
- 105g oats
- 35g ground almonds
- 290g peanut butter (without added sugar)
- pinch salt
- 15ml (1 tbsp) vanilla essence
- 15ml (1 tbsp) ground cinnamon
- 30ml (2 tbsp) cocoa powder + extra, to dust
- 20ml (4 tsp) xylitol
- 80ml (⅓ cup) warm water
- 30ml (2 tbsp) avocado oil
- roughly chopped roasted and salted
- peanuts, to serve (optional)
Instructions
Place the oats in a blender and blitz until almost fine, but keeping some texture. Add the remaining ingredients and blitz to combine well.
Roll the mixture into 3cm-diameter balls between the palms of your hands. Place in a container lined with baking paper (if stacking the balls in layers to store, place a piece of baking paper between each layer). Refrigerate to firm up, 30 minutes and store as explained in the introduction. Dust with the extra cocoa powder before serving. Sprinkle with the chopped peanuts, if desired.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
