I first saw these sugar-free cookie dough bliss balls on nutritionist Jess Cox’s instagram page and IMMEDIATELY took a screen shot and noted to make them.
On the weekend I went over to Jess’s website and made these divine, gourmet, sugar-free, filling treats and CANNOT get enough! I like them so much I wanted to share them with you here, but you can just as easily find the recipe and some amazing pics over on Jess’s website, full credit must go to her!
Recipe Type: GF, DF, RSF, Paleo, Vegan
Makes about 14 Bliss Balls
- 1/3 C vanilla protein powder
- 1 C almond meal
- 1/4 C grated cacao butter, melted, or coconut oil
- 2 T mesquite powder
- 2 T maca powder
- 1 t vanilla extract or powder
- 40 grams of sugar free dark chocolate, finely chopped ( you could also use cacao nibs or 100% dark chocolate)
- 1/3 C peanut butter
- 2 pinches sea salt
- In a mixing bowl combine the protein powder, almond meal, mesquite, maca, chocolate and salt and mix well.
- In a separate bowl, combine cacao butter, peanut butter and vanilla with a spoon.
- Add to dry mix and combine with a wooden spoon or with your hands till really well combined.
- Once the mixture comes together use your hands to give the mix a bit of knead to ensure everything is well pressed together.
- Now make your balls by breaking off pieces of the dough and forming into balls around the size of a 20c piece.
- Store the cookie dough protein balls in the fridge until they are nice and firm. These balls are best eaten when cold to maintain their fudge like texture.