peanut butter bliss balls
- 2 tablespoons peanut butter
- 1 cup (160g) almonds
- ¾ cup (105g) salted peanuts
- ¼ cup (50g) buckwheat
- 2 tablespoons linseeds (flaxseeds)
- 20 fresh dates (300g), pitted
- 2 teaspoons vanilla extract
- 150g 70% dark chocolate, melted
buckwheat crumb
- ⅓ cup (70g) buckwheat
- 2 tablespoons linseeds (flaxseeds)
- ⅓ cup (15g) puffed amaranth+
- 2 tablespoons maple syrup
- Preheat oven to 180°C (350°F). To make the buckwheat crumb, place the buckwheat, linseeds, amaranth and maple syrup on a baking tray lined with non-stick baking paper and toss to combine. Cook for 10–15 minutes or until golden. Set aside to cool. Break up into crumbs and set aside.
- Place the peanut butter, almonds, peanuts, buckwheat, linseeds, dates and vanilla in a food processor and process for 2–3 minutes or until the mixture comes together.
- Roll tablespoons of the mixture into balls. Working one at a time, dip a ball into the chocolate and dip half into the buckwheat crumb. Place on a tray lined with non-stick baking paper. Refrigerate for 20 minutes to set. Serve. Makes 28.
+ Amaranth is a gluten-free seed and a good source of protein. Puffed amaranth can be found in health food stores.
© DONNA HAY GROUP
