By Lynda Wallas

Bliss Ball Inspiration



Healthy sweet treats are a mid-life must-have; with changing hormones and menopausal mood swings I found I went through a phase of craving sweets like never before in my life. Now I don’t beat myself up about a daily indulgence. Instead I ensure I have a selection of healthy sweet treats on hand (in the freezer generally) to hit the sweet spot.

Bliss balls are easy to make, all you need is a food processor and some key ingredients. They are a perfect treat size, and the combinations are endless. You can go extra clean and lean, or rev them up a bit by dipping in dark chocolate. They’re a great way to sneak in some extra superfoods too, such as gojis, chia seeds or flaxseeds….. or some energy boosting goodness like matcha, macca or acai.

You can get inventive, which I love to do…. go for your favourite flavours, whether that’s coffee, peppermint or orange. You can make some to give to friends. You can forget you have them in the freezer sometimes and then when the mood strikes it is a lovely surprise to find them…. 5 minutes at room temperature (or 10 minutes in winter) and wholah! Just perfect with a coffee for morning tea or with a cup of herbal tea mid-afternoon.

Here’s some to try:

Chocolate Peppermint Bliss Balls
14 fresh dates, pitted
2 teaspoons of vanilla extract
¼ cup cacao powder
½ cup whole almonds
½ cup made up of half sunflower seeds and half nuts (either macadamia or cashew)
¼ teaspoon salt
1 – 1 ½ teaspoons peppermint essence
Dark cooking chocolate

Put all ingredients except the dark chocolate into a food processor and blend until sticks together and nuts are finely chopped (it’s ok to have little chunks of nut though).
Using damp hands, roll mixture into small balls. Place in the refrigerator for 20 minutes.

Melt dark cooking chocolate in a bowl over a saucepan of near boiling water. Reduce the heat a little once melted.
Place balls two at a time into the chocolate. Use a metal chocolate dipping spoon to turn them over until fully coated, then allow to drip. Spoon out onto a baking paper lined tray.
Once all bliss balls are covered, place tray in the refrigerator to set/chill.

Once set, either store in a container in the fridge or freezer (depending on how long they are intended to last!)

Lemon and Coconut Bliss Balls
2 cups of shredded coconut (and extra for rolling in)
½ cup almonds
2-3 tablespoons rice malt syrup (or honey)
2 tablespoons coconut oil
zest and juice of 1 lemon

Place all ingredients into a food processor and blend for 1 minute.
Using damp hands, roll into small balls.
Roll in extra shredded coconut.
Place on a baking paper lined tray and chill in the fridge until firm.
Store in a container in the fridge or freezer (remove to defrost 5-10 minutes before eating… just long enough to brew the coffee!)

Sticky Peanut Butter Bliss Balls
1 ½ cups fresh dates, pitted
¼ cup almonds
1/3 cup peanut butter
1 tablespoon Dutch cocoa

Place all ingredients in a food processor and blitz until well combined.
Using damp hands, roll into small balls and dust with extra cocoa.
Place on a baking paper lined tray and store in the fridge.

Strawberry, Date and Cashew Bliss Balls
2 cups raw cashew nuts
10 fresh dates, pitted
250g strawberries, hulled (stem removed)
1 tablespoon coconut oil
2 tablespoons white chia seeds
¼ cup desiccated coconut

Process cashews in a food processor until finely chopped, then transfer to a bowl.
Add dates to food processor and process. Add strawberries and pulse until chopped.
Return cashews to food processor with coconut oil and chia seeds.
Process until all is combined.
Using damp hands, roll into small balls and toss in coconut to coat.
Place on a baking paper lined tray and store in the fridge, chilling 1 hour before serving.

Choc Orange Truffles
2 tablespoons black chia seeds
¼ cup fresh orange juice
½ dry roasted almonds
2 teaspoons finely grated orange rind
200g fresh dates, pitted and coarsely chopped
½ cup desiccated coconut
2 tablespoons cacao powder
150g dark chocolate (85% cocoa), chopped

Combine chia seeds and orange juice in a small bowl, set aside to soak for 10 minutes.
Process almonds in a food processor until coarsely ground. Add chia mixture, orange rind, dates, coconut and cacao powder. Process until combined.
Using damp hands, roll mixture into small balls. Place in the refrigerator for 20 minutes.

Melt dark cooking chocolate in a bowl over a saucepan of near boiling water. Reduce the heat a little once melted.
Place balls two at a time into the chocolate. Use a metal chocolate dipping spoon to turn them over until fully coated, then allow to drip. Spoon out onto a baking paper lined tray. Sprinkle with extra finely chopped almonds.
Once all bliss balls are covered, place tray in the refrigerator to set/chill.


Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...

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