Peanut Butter Bliss Recipes

PEANUT BUTTER BLISS BALLS

Steps:

• Place the almond meal, walnuts, coconut and cocoa powder into a food processor and blitz for 10 seconds.
• Add the dates, peanut butter and water. Blitz for 20 to 30 seconds or until broken down.
• Remove mix from the food process or and place into a bowl
• Roll into 14 evenly sized balls (a little smaller than a golf ball).
• Refrigerate (covered) for 1 hour or more before eating.
• Store in an air tight container in the fridge for 5 days. Or freeze for upto 4 weeks. If freezing, I recommend letting bliss balls defrost naturally before eating, or let them thaw out in the fridge overnight before eating.

PEANUT BUTTER BLISS BALLS

Steps:

• Combine all ingredients in a food processor. Process until the mixture well-combined and sticks together when pressed with your thumb and forefinger.
• With your hands, roll into bite-sized balls.
• Enjoy!

PEANUT BUTTER BLISS BALLS

Steps:

• In a large bowl add your peanut butter, maple syrup, vanilla extract and cacao powder. Make a batter using a wooden spoon to stir the ingredients until well combined. The batter should be thick like brownie batter.
• Add your oats, seeds and chocolate chips and mix until everything is incorporated.
• Place your bowl in the fridge for 30 minutes to let the mixture set. This makes the balls easier to shape.
• Remove the bowl from the fridge and use a large spoon or cookie scoop to scoop and form your balls. You can make these however big or small you'd like!

PEANUT BUTTER BLISS BALLS (VEGAN, GLUTEN-FREE)

Steps:

• Soak the dates in hot water for at least 15 minutes, then drain.
• Place the peanuts in a bowl of a food processor and pulse until the nuts finely chopped.
• Add pre-soaked dates, peanut butter, flax seeds and coconut flour. Pulse a couple times, then process until smooth and sticky dough forms. Squeeze a small portion between your fingers. It should stick together enough to form a ball. If it's too crumbly, add a tablespoon of cold water and pulse a couple times. You can repeat this process until the dough can be worked into balls.
• Using a spoon or a small cookie dough scoop, divide the dough into 14-15 portions, then roll into balls.
• Chill in the fridge for at least one hour.
• Store the balls in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.

WORLD'S EASIEST PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls.
• Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet.
• Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.