Matcha coconut bliss balls

Matcha coconut bliss balls

This post is also available in: Deutsch (German)

The obsession is real! This is the second bliss ball recipe in 1 week. I just can’t help myself, I’m currently experimenting a lot with raw treats and those little balls have become my favourites. Again, this snack is super healthy, easy to do and storable for a longer time in the fridge. All these factors make energy balls the perfect sweet staple! In our flat we all love them a lot. My boyfriend has them before a workout and my brother as a treat during studying. And me? I think they are perfect after dinner since I always have to get something sweet after eating savoury. Please tell me that I’m not the only one here! 😉

Ok, I don’t want to write a super long introduction since you’ll find a lot of longer and deeper texts here on my blog too if you fancy reading something personal or health related. Just one more thing: These bliss balls, basically like every other recipe here, are free from refined sugar and gluten. If you’re wondering why I don’t consume gluten I can recommand you going through my article about food intolerances.

And now, let’s jump over to the recipe!

You’ll need (makes around 15 bliss balls):

  • 1 + 1/4 cup quinoa flakes
  • 1 lemon
  • 150 gr dates
  • 1/5 cup coconut milk
  • pinch of salt
  • pinch of vanilla
  • 80 gr grounded hazelnuts
  • 100 gr peeled and grounded almonds (or 1 scoop of almond butter)
  • 1 teaspoon coconut oil
  • 2 teaspoons matcha powder
  • 2 teaspoons coconut sugar


Put 1 cup of quinoa flakes into your food processor and blend. Put the flour into a bowl. Now as the food processor is empty again, fill in the dates, coconut milk, salt, vanilla, coconut oil, the zest of 1 lemon and the juice of it. Blend it up until it’s all smooth and creamy. Now combine all the wet with the dry ingredients (almonds, hazelnuts, matcha powder and coconut sugar + the remaining 1/4 cup of quinoa flakes which you just use as whole flakes).

I prefer to make this step of combining in a bowl instead of the blender but it’s up to you. I just use a fork to stir it all and then use my hands to knead it slowly (wash your hands with cold water from time to time, so the mass won’t stick to your fingers).

Before you roll the balls put the dough in the fridge for around 2 hours (or overnight). Once it’s cooled down it’s just easier to form the bliss balls. Use a spoon to make sure you use about the same amount of dough for every bliss ball. It’s up to you how big you want them to make. Of course you could also cut it out and make raw cookies instead.

I store the energy balls in a glass container in the fridge. They stay fresh for about 1 week. Before serving them, I like to roll them in matcha or cacao powder. This gives it some extra flavour. Also great: Roll it in grounded almonds, hazelnuts or coconut. Super crunchy!

Have you ever tried to make your own bliss balls? And if so, what flavour is your favourite? Let me know if you’re interested in seeing more raw recipes here.

Lots of love,

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