My (Nutfree, Coconutfree) ChocolateBlissBalls. Our school doesn't have any nut restrictions so I don't really need to make things nutfree but I think it's good to mix things up a bit so we're not eating the same things all the time
So given I am officially a new school mum this year, my mind is on nutfree recipes at the moment. This recipe therefore uses sunflower kernels and pepita seeds instead of the traditional walnuts or almonds
Roll balls in either pepita seeds or coconutTip. Brazil nuts are high in Selenium, which may help with the prevention of cancer, so they are a good addition to this recipe as well as cinnamon which can help stabilise blood sugar levels
If you have a date freebliss ball recipe, feel free to link it below in the comments . So, starting with snacks, I’m going to do my best to get back on track with this awesome roundup of bliss ball recipes
Modern Day Missus – Navigating a healthy living lifestyle, one vegan step at a time...
Fold in chocolate chips. For the chocolate frosting. Place in the fridge for 5 minutes so that it thickens up. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely. Top with a tablespoon of extra chocolate chips and cut into 12 slices. 1/2 cup pure maple syrup (or coconut palm syrup). 1/2 cup dairy & nutfree milk alternative such as flax, oat, or hemp milk. 1 cup gluten free oat flour*. 1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top (Enjoy Life is a good brand)
Sugar FreeCoconut Rough. Roll into small balls and cover in desiccated coconut. The mixture should be quite sticky - if not (this can depend on the protein powder, add a little more water or coconut oil)