Nut-Free Chocolate Bliss Balls

Name: Nut-Free Chocolate Bliss Balls
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 100 g rolled oats (gluten-free if preferred); 30 g pepitas (pumpkin seeds); 30 g sunflower seeds; 25 g cacao powder; 100 g pitted Medjool dates (approx. 10 dates); 50 g sultanas; 1 tsp vanilla extract; 30-50 g coconut oil, melted (optional, if mixture is too dry); 30 g shredded coconut (optional, for rolling)

Thermomix recipe: Nut-Free Chocolate Bliss Balls. Ready in 10 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

100 g rolled oats (gluten-free if preferred)
30 g pepitas (pumpkin seeds)
30 g sunflower seeds
25 g cacao powder
100 g pitted Medjool dates (approx. 10 dates)
50 g sultanas
1 tsp vanilla extract
30-50 g coconut oil, melted (optional, if mixture is too dry)
30 g shredded coconut (optional, for rolling)

Instructions

Add 100 g rolled oats, 30 g pepitas, 30 g sunflower seeds, and 25 g cacao powder to the clean and dry Thermomix bowl. Mill 10 sec / Speed 9. Scrape down the sides of the bowl.
Add 100 g pitted Medjool dates, 50 g sultanas, and 1 tsp vanilla extract to the bowl. Process 20-30 sec / Speed 7, or until the mixture comes together and forms a sticky dough. Scrape down the sides of the bowl and repeat if necessary.
Check the consistency of the mixture. If it feels too dry and crumbly to roll, add 30-50 g melted coconut oil and process again 10 sec / Speed 7 until well combined.
Transfer the mixture to a separate bowl. Take small portions of the mixture and roll them into bite-sized balls (approx. 20-25 g each).
If using, place 30 g shredded coconut in a shallow dish. Roll each bliss ball in the shredded coconut to coat evenly.
Store the Nut-Free Chocolate Bliss Balls in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.