Cookie Dough Bliss Balls {vg, gf}

Do you like polishing off raw cookie dough from a mixing bowl? I know you do. Would you like it even more without butter, sugar, white flour, eggs and salmonella? Then you’re in for a treat.

These were a bit of a lucky dip for me. As you know, I love all things legumes. They are a great meat replacement, make hummus (one of my favourite foods) and you can use the liquid from tinned chickpeas and white beans to create healthy egg-free desserts (it’s true!). Beans, chickpeas and co. are also a great replacer for eggs and oil in baked goods and sweet treats, which sounds right up my alley!

I am admittedly a bit late to jump on the bliss ball bandwagon. I like substantial meals – even in between meals! – and bliss balls always seemed a lot of effort for not much benefit! Well – my stance has changed with these little beauts!! Which is even more surprising as I just shoved everything together that I thought might or might not belong in bliss balls: cannellini beans (I know…), oats, dates, seeds, protein powder, tahini and all the other good stuff. Gave it a good blitz, rolled it in balls and stored it in the fridge – and there was bliss! Minimal effort, minimal mess, maximal bliss. Legumes for the win!

I love it how these taste like raw cookie dough, and I think you’ll love it too! And you can tell your mum that you are officially allowed to have these – no more secretly guiltily licking off spoons. These goodies are loaded with omega-3s, fibre, antioxidants, magnesium, protein, iron and much more for a happy mood, glowing skin, brain power and healthy digestion. Let’s tuck in!

Cookie Dough Bliss Balls {vegan, gluten free, refined sugar free}
Healthy Cookie Dough Bliss Balls
Healthy Cookie Dough Bliss Balls

Makes 25 bliss balls

1 425 ml tin of cannellini beans, drained and rinsed (reserve the liquid and make mousse au chocolat!)
1/2 cup hemp seeds
1/4 cup LSA or flax seeds
1/2 cup rolled oats
1/2 cup pitted dates
3 tbsp vegan vanilla protein powder
2 tbsp coconut syrup or maple syrup
2 tbsp tahini
1 tsp vanilla extract
pinch of sea salt
optional: cocoa powder, coconut flakes etc. for rolling

Start by pulsing the beans together with the dry ingredients (hemp seeds, LSA, oats, protein powder, sea salt) in a high-powered blender until well blended. Add the wet ingredients (dates, coconut syrup, tahini, vanilla extract) and blitz in 15 second increments until well incorporated. You will probably need to add a bit )1-2 tbsp) of filtered water or plant milk to achieve a dough-like consistency. The dough should be easily malleable. Shape 25 little balls, roll in optional toppings if desired and store in the fridge.



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