Ingredients
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1 cup cooked sweet potatoes (about 2 medium)
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1/2 cup unsweetened coconut flakes
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1/2 cup medjool dates, pitted and roughly chopped
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1 tablespoon chia seeds
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1 teaspoon vanilla extract
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground cinnamon
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Pinch of sea salt
Directions
Sub_title: Spiced and Rolled into Perfection!
Description: These bite-sized morsels are not only easy to make but also packed with nutrients and bursting with flavor. They’re gluten-free, grain-free, high-fiber, and kid-friendly too!
Ingredients:
1 cup cooked sweet potatoes (about 2 medium)
1/2 cup unsweetened coconut flakes
1/2 cup medjool dates, pitted and roughly chopped
1 tablespoon chia seeds
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Pinch of sea salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
2. In a food processor, combine the cooked sweet potatoes, coconut flakes, and date mixture until well combined and sticky. Add the chia seeds and process until just incorporated.
3. Transfer the mixture to a large bowl and stir in the vanilla extract, spices, and salt. Mix well.
4. Cover and refrigerate the mixture for at least 30 minutes or up to overnight. This will allow the chia seeds to absorb the liquid and thicken the mixture.
5. Once the mixture has set, use a melon baller or a tablespoon to scoop out balls about the size of golf balls. Place them on the prepared baking sheet.
6. Roll each ball in your hands to coat evenly with the remaining coconut flakes and place back onto the baking sheet.
7. Press gently to adhere any loose coconut.
8. Place the baking sheet in the freezer for 10 minutes or until firm.
Serve:
Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Makes approximately 24 bliss balls.
Difficulty: Easy
Nutrition per Serving (approx.): Calories: 70 | Carbs: 11 g | Fats: 6 g | Protein: 2 g
Total Time: Prep + Chill + Roll = 40 min
Note: For a thicker consistency, you can increase the amount of dates used. If you prefer a looser texture, add more water when mixing.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper. |
|
2
Done
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In a food processor, combine the cooked sweet potatoes, coconut flakes, and date mixture until well combined and sticky. Add the chia seeds and process until just incorporated. |
|
3
Done
|
Transfer the mixture to a large bowl and stir in the vanilla extract, spices, and salt. Mix well. |
|
4
Done
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Cover and refrigerate the mixture for at least 30 minutes or up to overnight. This will allow the chia seeds to absorb the liquid and thicken the mixture. |
|
5
Done
|
Once the mixture has set, use a melon baller or a tablespoon to scoop out balls about the size of golf balls. Place them on the prepared baking sheet. |
|
6
Done
|
Roll each ball in your hands to coat evenly with the remaining coconut flakes and place back onto the baking sheet. |
|
7
Done
|
Press gently to adhere any loose coconut. |
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8
Done
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Place the baking sheet in the freezer for 10 minutes or until firm. Serve: Difficulty: Easy |
