Because Bliss Bites Belong By Being Best!

 

bliss-bites-before-biting
Bliss Bites Before Biting!

Bliss Bites? This is for real…right? Yes it is and they are simply the best. Beyond the best depending what you’re comparing them with. For a simple, healthy snack with no sugar added, and with or without gluten at your choice.

What’s in it has to be the first question. Start with dates, add walnuts, whole almonds, almond butter, chocolate in the form of chips or any other form you desire. Add to that real Maple Syrup (from the tree and not with maple flavoring added with sugar or aspartame and caramel coloring), sea salt and real vanilla extract. For those with

no gluten intolerance add rolled oats.

Now, some recipes call to have the dates soaked in water overnight. Depending on the kind of dates that could be optional. Pitted dates are likely soft enough to not need soaking. Those used for this batch were soaked, but could just as likely have been fine otherwise. Those from Portugal are the best.

Use a food processor and start by chopping up the walnuts by themselves. Then add the dates until both are well mixed. Now add chocolate chips, chocolate discs, or pieces of your favorite chocolate bar and pulse enough to get all three items well combined.

At this point add maple syrup, almond butter, vanilla extract, sea salt, with rolled oats being optional. Process this until it is well mixed, smooth and thick. Be sure to scrape down the sides so that everything is blended.

At this point begin adding the whole almonds a little at a time until they are small chunks. When you are satisfied with the mixture, form it into golf ball sized pieces. A great tool for this is a medium size cookie scoop. Simply dip out all the mixture on waxed paper or parchment paper. When you have used all the dough then roll with your hands to make the round ball.

The last step is to roll the balls in shredded, desiccated or dry,  coconut. You might choose to do half and half. You could even use sesame seeds, pumpkin seed, or any number of other coverings. However the coconut does make them look pretty appealing to the eye.

The good news is no sugar, and leaving out the rolled oats means no gluten. A fantastic snack you won’t need to feel guilty about. No baking, just cleanup on the food processor. When you have all your Bliss Bites ready, they can be frozen or kept in the fridge. Chances are they may not last long enough to make the fridge.

Here’s the ingredient list and instructions that can be copied and pasted. Have fun and enjoy!
Ingredients
  • heaping ½ cup walnuts
  • ½ cup pitted dates
  • ¼ – ½ cup chocolate chips, depending on how sweet you like them (used a heaping ¼ cup of dark chocolate discs)
  • scant ½ cup maple syrup
  • ½ cup almond butter (homemade or good store bought quality)
  • ½ tsp “real” vanilla extract
  • ¼ tsp sea salt
  • ½ cup whole almonds
  • ¼ cup gluten-free oats (optional but we love it!)
  • 1- 2 cups shredded unsweetened coconut for rolling

Instructions

1. Place walnuts in food processor and mix for 30 seconds or until coarsely chopped.

2. Add in dates, and pulse until well mixed with the nuts.

3. Add the chocolate chips and pulse 5 times to break down a bit and combine with nuts and dates.

4. Add maple syrup, almond butter, vanilla extract, salt and oatmeal. Process until smooth, thick and well combined. You may have to scrape down the sides several times before mixture is well combined because it will be thick.

5. Stream almonds while mixing, and process about 1 minute or until they are in small chunks.

6. Form mixture into golf ball size balls with your hands. Your hands will feel “oily” as you do this because the oils have broken down from the nuts during processing, but that the bliss bites will not be oily.

7. Roll balls in coconut. (Note: you can also eat them without rolling in coconut).

8. Put in a sealed container and store in the fridge or freezer.

As an extra added note consider “activating” the nuts. That was strange to me the first time I heard it but what a difference it makes. Easy to do too.

Simply take both walnuts and almonds, although separately, and put in filtered water overnight. Rise with filtered water after draining the next day. Use some paper towel to pat dry and then either dry in the oven at 110-120º for about 90 minutes. Or use a dehydrator at 125-135º fro several hours until crispy. You’ll be amazed at the difference in taste.  

There you have it. So have at it and be blissful biting.

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Alan Written by:

Alan is retired and resides in Quito, Ecuador. Writing is a passion which has resulted in two eBooks thus far, with more in the works. Married 47 years with four sons and 13 grandchildren, provides potential grist for the mill! Alan is a charter "Boomer", a Viet Nam veteran, committed to roasting his own coffee and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, writes almost daily, travels Ecuador, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. His desire to encourage others to write is being answered through his articles on the Internet.