Ok – so these bliss balls (despite tasting delish) were actually a narrowly averted kitchen DISASTER!
I was busy making my lovely friend and fellow Yogi Alexi Pallpratt’s quinoa, fig and chocolate slices for my Mums and Bubs yoga class, when I glanced up at the clock to discover I had just ten minutes to get to class. There was no way I was going to get the chocolate topping happening in time… so it was back to the trusty bliss ball rescue and voila – I whipped up quinoa and fig bliss balls, (apologies to the chocolate lovers out there…)
Dry ingredients – place on a tray and bake in the oven (180 degree Celsius) for 8-10 mins, stir half way through.
· ½ cup of Quinoa flakes
· ½ cup of coconut flakes
· ½ cup of uncooked Quinoa
· ¼ cup of sunflower seeds
· ¼ cup of pumpkin seeds
In a saucepan, melt the below ingredients on low (except for the figs)
· ½ cup of almond butter
· 1/3 cup of honey
· 1 tsp Vanilla essence
· ½ cinnamon
· Pinch of Sea salt
· ½ cup of sliced up dried figs
Add the cooled dry ingredients and melted wet ingredients along with the sliced up figs in a bowl and mix together – and this is where I decided it was going to have to be see ya later slice, hello baby bliss balls!
So I added 2 tablespoons of raw caocao powder (as that always makes everything taste better) and then a cup of dates and soaked the dates in a hot water. After a couple of minutes, drain the water away and you are left with plump, moist dates which really help the mix to stick together.
So I mixed it all together, rolled them into balls, put them on baking paper in the fridge in an airtight container and woo hoo delicious bliss balls all round 🙂
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