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No-bake Chocolate Almond Bliss Balls

These tasty No-bake Chocolate Almond Bliss Balls are the perfect pick-me-up during the mid-afternoon slump period or enjoy as an after-dinner sweet treat.
Course Snack
Keyword Bliss Balls
Servings 20
My Island Bistro Kitchen My Island Bistro Kitchen


  • 4 oz honey dates pitted, coarsely chopped (apx 12 large dates)
  • 2/3 cup quick rolled oats gluten-free, if required
  • ½ cup smooth almond butter
  • tbsp pure maple syrup
  • 1 tbsp coconut oil melted and cooled
  • ½ tsp vanilla
  • ½ cup finely ground almonds
  • 3 tbsp cocoa
  • 1 tbsp ground chia seeds
  • 1 tbsp ground flax seeds
  • 2 tsp vanilla whey protein powder
  • 1/8 tsp fine sea salt
  • oz Toblerone chocolate bar chopped small
  • 3 tbsp hemp hearts
  • 1/3 cup toasted coconut
  • Additional hemp hearts and/or toasted coconut for rolling balls optional


  1. Pulse dates in food processor until they form a paste or clump into a ball. Add the rolled oats, almond butter, maple syrup, coconut oil, vanilla, ground almonds, cocoa, ground chia and flax seeds, vanilla whey protein powder, and sea salt. Pulse mixture until ingredients are completely blended.
  2. Mix in the chopped Toblerone bar, hemp hearts, and toasted coconut by hand. If mixture seems too dry, two to three teaspoons of water may be blended into ingredients. Place mixture in the refrigerator for 15-20 minutes to chill.
  3. Roll mixture by hand into balls. For frame of reference, each ball should weigh approximately 28-30 grams. If desired, roll balls in hemp hearts or crushed toasted coconut. Place balls on parchment lined baking sheet and freeze for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight container for up to five days in the refrigerator or freeze for longer storage.

Recipe Notes

Yield: Apx. 20-22 balls