Christine’s 'Summer Roll' Bliss Balls

Kate Levins

Prevention’s online editor, Christine Dominguez, shares her gluten-free and sugar-free bliss ball version of your choc-coconut favourite.

Prep time: 30 minutes
Serves: Approx. 40 balls

Ingredients:

500g Medjool dates
1 jar of smooth or crunchy peanut butter
1 cup chopped walnuts (preferably activated*)
2 tbsp chia seeds
2 tbsp pumpkin seeds
1 cup desiccated coconut

Kate Levins

Method:

1. Soak the dates in warm water for 5 minutes.
2. Meanwhile, chop your walnuts finely and mix them together in a large bowl with the chia seeds and pumpkin seeds.
3. Drain the dates (they should be soft and caramel-like in texture). Deseed the dates and put them in the large bowl with the dry mixture of nuts and seeds.
4. Using your hands or wooden spoon, mix the dates and dry mixture together while gradually adding the peanut butter. Add as little or as much as you like depending on how nutty or fudgy in texture you like your bliss balls to be.
5. Add in the desiccated coconut and mix well.
6. Use your hands to mold the mixture into balls and then coat them in desiccated coconut.

Activate your nuts*

To activate your nuts, soak them with water in a tightly-lidded jar or container overnight. By doing this, you are reducing the toxic substances and inhibitors that occur naturally within its outer coating. For example, phytic acid (found in most nuts, seeds and grains) will combine with minerals in the body, such as calcium, zinc and magnesium, and prevent them from being absorbed during digestion. Soaking them neutralises this process.

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