One of my favourite pastimes used to involve making copious amounts of ‘traditional’ cookie dough and cake mix, full of refined sugar and flour which never got past the raw stage and which I would eat straight out of the mixing bowl. Now that I’ve discovered a much healthier lifestyle and the wonderful versatility of bliss balls, I happily eat this ‘dough’ straight from the bowl. It’s also pretty good when allowed to set too!
These little bites of deliciousness are the perfect mix of soft chewiness with the occasional crunch from a sprinkle of cacao nibs. They are full of healthy fats, a hit of protein and an abundance of minerals from the soaked cashews, think magnesium, iron and zinc, and they’re low in sugar too – perfect for a feel good snack or post workout pick-me-up.
There’s rarely a week that goes by when I don’t whizz up a batch of these super easy treats and they can be easily kept in the freezer for when those cravings strike.
Have fun mixing friends!
Cookie dough bliss balls – makes approximately 12 medium sized balls
120 grams or 1 cup raw cashews
50 grams or 1/2 cup oats
1 tbsp protein powder
1 tbsp rice malt syrup
1 tsp ground ginger
a pinch of salt
2 tbsps cacao nibs
Soak your cashews in water for a few hours or overnight (this activates the nuts so you absorb more of their goodness!)
Drain and rinse the cashews and place all the ingredients, except cacao nibs, into a food processor.
Blend until a smooth dough forms and the mix sticks together when you pinch it between two fingers – add a little more water if the mix is too dry at this stage.
Add the cacao nibs and pulse to combine.
Roll tablespoons of the mix into balls and set in the fridge for an hour – enjoy!
*Store in an airtight container in the fridge for up to a week or in the freezer for 4 weeks…if they last that long 🙂
**This recipe is vegan as long as you use vegan friendly protein powder. It can also be made gluten free if you use certified gluten free oats and protein powder.