These Chocolate Espresso Bliss Balls are the perfect morning or afternoon pick-me-up and can be made with or without dates.
Ah, bliss balls. The perfect no-bake, no-work, no-prep sweet snack that anyone can make. Low effort, high reward. My favourite kind of treat! There’s no real trick to making bliss balls – they are super easy. Bang everything in a food processor. Blend. Roll. Eat. They fall in the same wonderful category as one-bowl cakes and one-pan biscuits. And if you’re not a fan of dates, don’t worry. You can make these chocolate espresso bliss balls without them!
I’ve loaded these little balls of yumminess up with the new BAKERS Good Morning™ Breakfast Biscuits Chocolate biscuits which give them a lovely crunchy texture. The biscuits are filled with wheat, barley, oats and rye so they add loads of fibre and I’ve added peanut butter and a jolt of espresso powder for energy. The recipe is so versatile, you can add whatever you like – they can be as healthy or as decadent as you want them to be! Add cocoa nibs, coconut, chopped nuts, dried fruit, chia seeds, but definitely, DEFINITELY, coat them in chocolate!
- CHOCOLATE ESPRESSO BLISS BALLS
- Makes 25
- 8 BAKERS Good Morning™ Chocolate Biscuits
- 55g smooth peanut butter or almond butter
- 5ml instant espresso powder
- 25g fresh dates, pitted*
- For coating
- 100g 80% dark chocolate, melted, for coating
- Cocoa powder
- Desiccated coconut
- Dried rose petals
- Pistachio nuts
- Goji Berries
- In a food processor, blend the biscuits, peanut butter, espresso and dates to form a thick paste. Lightly wet your hands and scoop a teaspoon of the mix into the palm of your hand and roll to form a smooth ball.
- Place on a lined baking tray and refrigerate until set.
- Drizzle or dip the truffles in the melted chocolate, sprinkle your choice of topping over the chocolate and allow to set.
- The bliss balls will keep in an airtight container for up to 3 weeks.
- *If you want to make this recipe without dates, simply swop them out for butter or coconut oil.