- Makes 15
- 30 minutes
- Difficulty Easy
- 8 Ingredients
If you’re a fan of Peanut Butter Bliss Balls, this recipe is going to take you to heaven!
Magdalena Roze, TV personality and Meteorologist, is super passionate about Wholefood Recipes and Ideas for Nourishing your Body, Home and Life. Here she shares her recipe for Peanut Butter Bliss Balls with Malt.
Like most Bliss Ball recipes, you’ll need a good strong food processor.
If you don’t like cashews or macadamias, you could substitute for another nut you like (e.g. almonds, hazel or brazil nuts). You’ll just need to check the consistency of the mixture as macadamias and cashews do go beautifully creamy when ground and therefore hold together well.
We can’t wait for you to try this recipe! Little balls of goodness that are tasty enough that you’d think they were naughty!
Ingredients (makes 15 Peanut Butter Bliss Balls)
- 225g (1.5 cups) Cashews or Macadamia Nuts
- 4 tbsp Malt Extract
- 3 Fresh Dates (look in the fresh fruit section)
- 1 tbsp Peanut Butter
- 2 tbsp Vanilla Plant-Based Protein Powder
- 2 tsp Maca Powder
- 1 cup Rice Puffs
- 150g Dark Chocolate
- Line a baking tray with baking paper.
- Place all the ingredients except for the dark chocolate into a food processor and pulse until the nuts are ground and the mixture is well combined. It should look doughy. To test if it’s the right consistency, take a small amount, massage it in your hands, and try and rolling into a ball. If it’s too sticky, add some more of a “dry’ ingredient like the ground nuts or protein powder. If it’s too dry or crumbly, then add a little more malt extract or peanut butter.
- Now fold the rice puffs into the mixture gently with your hands (you might like to pop on some food grade disposable gloves).
- Roll tablespoons of the mixture into balls and place them onto your lined baking tray, then place it in the freezer for around 10 min for the balls to set.
- In the meantime, melt your chocolate in a bowl over a pot of simmering water, being careful that the bowl isn’t touching the water. Once the chocolate is melted, remove it from the heat and allow it to cool a little.
- Remove the balls from the freezer and using two forks or chopsticks to hold a ball, dip it in the chocolate and roll it around so it’s fully coated then place it back onto the baking tray. Since the balls are cold, the chocolate will set quite quickly. Repeat this process with all the balls and then place into the freezer for another few min or into the fridge to set completely.
- They are best stored in an airtight container and taste deliciously fudgy straight out of the fridge. They will keep for 5-7 days but I’m sure they will be gone well before that!
A big thanks to the lovely Magdelena Roze for her Peanut Butter Bliss Balls recipe. You can find lots more beautifully nourishing recipes in her book HAPPY & WHOLE or on her site. Mags uses Saunders Malt Extract in her recipes which is available at Coles and Woolworths. You can see Ratings for Saunders Malt Extract from MoM Members in MoM's Rate It Product Directory. Other Bliss Ball Recipes you might like to try:
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