These festive bliss balls are naturally sweetened and made from wholefood ingredients, giving you fibre, healthy fats and steady energy without the sugar crash. The warming Christmas spices support digestion, while nuts and coconut help keep you satisfied through the busy holiday season. A delicious “better choice” treat for gifting, sharing or enjoying yourself.
what you need
- 1 cup almonds (or mixed nuts)
- 1 cup pitted Medjool dates
- ½ cup desiccated coconut
- 2 tbsp cacao powder (or cocoa for a sweeter taste)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 1–2 tbsp maple syrup (optional, for extra sweetness)
- 1–2 tbsp coconut oil
- Zest of 1 orange (essential for the festive flavour)
- Pinch of sea salt
Optional festive extras:
- 2 tbsp dried cranberries, finely chopped
- 2 tbsp pistachios, chopped
- A dash of mixed spice or allspice
- Shredded coconut to roll
- 80g couverture white chocolate
what to do
- Add the nuts to a food processor and blitz until finely chopped.
- Add dates, coconut, cacao, spices, orange zest, vanilla and salt. Blend again until it starts coming together.
- Add coconut oil and maple syrup (if using) and blend until sticky.
- If mixture is too dry, add a little more coconut oil
- Too wet, add extra coconut or nuts
- Fold in cranberries or pistachios for extra colour and texture.
- Roll into balls using your hands (about a heaped tablespoon each).
- Roll in desiccated coconut, finely chopped pistachios, or leave plain. Alternatively, melt white chocolate and drizzle over the top of the balls.
- Refrigerate for 20–30 minutes to firm up.
- Store in an airtight container in the fridge for up to one week.
Serving Ideas
- Add to Christmas platters and grazing boards
- Box them as homemade eco-friendly gifts
- Plate up for staff rooms and school break-ups
- Pop in lunchboxes during the busy end-of-year weeks
