Healthy “Cake Pop” Bliss Balls
Healthy “Cake Pop” Bliss Balls
Ingredients
- 1 cup oats
- 1 cup raw cashews
- 12 pitted dates
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup dark chocolate chips, melted
Instructions
- 1
In a dry skillet, toast the oats over medium-high heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min
- 2
Transfer the toasted oats to a blender or food processor. Add the raw cashews, pitted dates, and salt. Blend the mixture until it reaches a crumbly, coarse consistency.
⏱️ 3 min
- 3
Add the melted coconut oil to the blender or food processor. Blend again until the mixture forms a cohesive, dough-like consistency that sticks together when pressed.
⏱️ 2 min
- 4
Scoop portions of the mixture (about 1 1/2 tablespoons each) and roll them into smooth balls with your hands. Place the formed balls onto a baking sheet lined with parchment paper.
⏱️ 10 min
- 5
Carefully insert a lollipop stick into the center of each ball.
⏱️ 2 min
- 6
Place the baking sheet with the balls and sticks into the freezer for 30 minutes to firm up.
⏱️ 30 min
- 7
While the balls are freezing, melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth.
⏱️ 3 min
- 8
Once the balls are firm, dip each frozen ball into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 5 min
- 9
Place the chocolate-dipped balls back on the parchment-lined baking sheet. Set them in the fridge or freezer for 10 minutes until the chocolate is completely set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy “Cake Pop” Bliss Balls
- 1 cup oats
- 1 cup raw cashews
- 12 pitted dates
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup dark chocolate chips, melted
Instructions
- 1
In a dry skillet, toast the oats over medium-high heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min - 2
Transfer the toasted oats to a blender or food processor. Add the raw cashews, pitted dates, and salt. Blend the mixture until it reaches a crumbly, coarse consistency.
⏱️ 3 min - 3
Add the melted coconut oil to the blender or food processor. Blend again until the mixture forms a cohesive, dough-like consistency that sticks together when pressed.
⏱️ 2 min - 4
Scoop portions of the mixture (about 1 1/2 tablespoons each) and roll them into smooth balls with your hands. Place the formed balls onto a baking sheet lined with parchment paper.
⏱️ 10 min - 5
Carefully insert a lollipop stick into the center of each ball.
⏱️ 2 min - 6
Place the baking sheet with the balls and sticks into the freezer for 30 minutes to firm up.
⏱️ 30 min - 7
While the balls are freezing, melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth.
⏱️ 3 min - 8
Once the balls are firm, dip each frozen ball into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 5 min - 9
Place the chocolate-dipped balls back on the parchment-lined baking sheet. Set them in the fridge or freezer for 10 minutes until the chocolate is completely set.
⏱️ 10 min