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These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

THESE CHOCOLATE CINNAMON BALLS ARE

• vegan
• gluten-free
• dairy-free
• no-bake
• healthy
• chewy
• flavorful
• so delicious
• naturally sweetened with dates
• quick and easy to make
• perfect snack

WHAT YOU NEED TO MAKE CHOCOLATE CINNAMON BLISS BALLS

You need the following ingredients to make these bliss balls (the exact measurements are in the recipe card below):

• Nuts – use any mix of nuts of your choice, such as almonds, walnuts, hazelnuts, or cashews.
• Cocoa powder – Use good quality natural cocoa powder.
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Dates – Use soft pitted dates. If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.
• For coating: I used cocoa powder, ground pistachios, desiccated coconut.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale (optional) – I like to use a kitchen scale to make sure the bliss balls are all even, but you can skip this step.

HOW TO MAKE THE HOMEMADE CHOCOLATE CINNAMON BLISS BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Blend nuts, cocoa powder, and cinnamon

To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.

2. Step: Mix in dates

Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.

3. Step: Make bliss balls

Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLISS BALLS?

Store the bliss balls in an airtight container in the fridge.

HOW LONG DO CHOCOLATE CINNAMON BALLS LAST?

The chocolate cinnamon balls will last in the fridge for up to 1-2 weeks.

CAN I FREEZE BLISS BALLS?

Absolutely! To freeze the bliss balls, place them in an airtight container or ziplock freezer bag and store them in the freezer for up to 3 months. When ready to eat, let them thaw for a few minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Carrot Cake Energy Balls
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Edible Triple Chocolate Cookie Dough

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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CHOCOLATE CINNAMON BLISS BALLS

These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

Course Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings 20 balls

Calories 66kcal

Author Plantiful Bakery

Ingredients

Bliss balls:

• 150 g mix of nuts (almonds, walnuts, cashews, …)
• 2 tbsp cocoa powder
• ½ tsp freshly ground cinnamon
• pinch salt
• 150 g soft pitted dates*

Coating:

• cocoa powder
• desiccated coconut
• ground pistachios

Instructions

• To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.
• Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.
• Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

* Dates: If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.

Storing:

The chocolate cinnamon bliss balls will last for 1-2 weeks in an airtight container in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1ball | Calories: 66kcal

Nutrition Facts

Serving: 1 ball / Calories: 66kcal / Total Fat: 3.8g / Saturated Fat: 0.3g / Cholesterol: 0mg / Total Carbohydrate: 7.6g / Fiber: 1.7g / Sugar: 5.3g / Protein: 1.8g / Sodium: 8mg / Potassium: 116mg / Iron: 0.4mg

Příspěvek CHOCOLATE CINNAMON BLISS BALLS se objevil jako první na Plantiful Bakery.

THIS BANANA BREAD NUT BUTTER IS

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• naturally sweetened
• quick and easy to make

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
• Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
• Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
• Sea salt – balances the sweetness.
• Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
• Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Glass jar with lid – for storing

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Raspberry Nut Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Chocolate Chunk Banana Bread
• Banana Bread Waffles
• Peanut Butter Protein Bars

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Course Basics, Nut Butter

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 cup (approx.)

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 100 g dry roasted peanuts, unsalted
• 80 g raw pecans
• 80 g raw almonds
• 20 g freeze-dried bananas
• ½ tsp ground cinnamon
• pinch sea salt
• 1 tbsp maple syrup (optional)
• 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
• To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
• To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
• Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 88kcal

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

Příspěvek BANANA BREAD NUT BUTTER se objevil jako první na Plantiful Bakery.

THIS RASPBERRY NUT BUTTER IS

• vegan
• dairy-free
• gluten-free
• healthy
• creamy
• smooth
• sweet
• fruity
• simple
• quick and easy to make
• made from 5 ingredients
• best enjoyed with dates, on porridge or banana bread

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE HOMEMADE RASPBERRY NUT BUTTER

You need the following ingredients to make this Raspberry Almond Cashew Butter (the exact measurements are in the recipe card below):

• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin. Always use the best quality in both almonds and cashew.
• Cashews – Rich in fiber, healthy fats, protein, zinc, copper, magnesium, or iron. You can use any other nuts combo, or just one type of nuts if you like (although this combination is so delicious!) – just keep the same amount.
• Freeze-dried (lyophilized) raspberries – These are blend into a fine powder and then mix into the almond cashew butter. Raspberries add a nice fruity flavor to the butter.
• Sea salt – balances the sweetness.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe. You can skip this ingredient; however, the raspberries can make the butter slightly sour, and a teaspoon of coconut sugar adds just the right amount of sweetness. You don’t have to worry that there will be a sugar crunch because it melts perfectly into the butter (as it warms during the blending). You can also use brown or white sugar instead. I wouldn’t recommend substituting for any liquid sweetener (such as maple syrup), as it would thicken the butter.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Small bowl
• Mason jar – for storage.

HOW TO MAKE HOMEMADE RASPBERRY ALMOND CASHEW BUTTER IN BLENDER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this nut butter is super easy and comes with 3 following steps:

1. Step: Roast almonds and cashews

Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them.

After roasting, let the almonds and cashews cool down slightly.

2. Step: Make raspberry powder

Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.

3. Step: Make the nut butter

To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined. Add more sugar if you like it sweeter.

Transfer the butter to a jar and let cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a cover at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE RASPBERRY ALMOND CASHEW BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Nutella – Chocolate Hazelnut Spread
• Creamy Chocolate Protein Smoothie Bowl
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Maple Pecan Granola
• Chocolate Chip Banana Bread
• Baked Cheesecake with Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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RASPBERRY ALMOND CASHEW BUTTER

This Raspberry Almond Cashew Butter is a creamy and smooth blend of roasted almonds and cashews mixed with freeze-dried raspberries. It's vegan, gluten-free, healthy, and so satisfying. This recipe is quick and easy to make with 5 ingredients in less than 20 minutes.

Course Basics, Nut Butter, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1 jar (about 11oz/330g)

Calories 83kcal

Author Plantiful Bakery

Ingredients

• 150 g (5,3oz) raw almonds
• 150 g (5,3oz) raw cashews
• 20 g (0,7oz) freeze-dried raspberries
• pinch sea salt
• 1 tbsp (12g) coconut sugar (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them. After roasting, let the almonds and cashews cool down slightly.
• Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined.
• Transfer the butter to a jar and let cool completely without any cover.

Notes

Storage

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Nutrition

Calories: 83kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 83kcal / Total Fat: 6,4g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 4,9g / Fiber: 1,3g / Sugar: 1,8g / Protein: 2,8g / Sodium: 9mg / Iron: 0,8mg / Potassium: 99mg

Příspěvek RASPBERRY ALMOND CASHEW BUTTER se objevil jako první na Plantiful Bakery.

THESE COFFEE BLISS BALLS ARE:

• vegan
• dairy-free
• gluten-free
• grain-free
• healthy
• fudgy
• chewy
• perfectly sweet
• no-bake
• super quick and easy to make
• made from 5 simple ingredients
• the best snack for coffee lovers

WHAT YOU NEED TO MAKE COFFEE BLISS BALLS:

You need the following ingredients to make these Coffee Bliss Balls (the exact measurements are in the recipe card below):

• Almonds – Use good-quality raw almonds. You can also use an almond meal for this recipe. You can substitute for any nuts of your choice, such as hazelnuts, cashews, pecans, walnuts, or peanuts.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Sea salt – Balance the sweetness. You can skip this ingredient and made the bliss balls just from 4 ingredients.
• Dates – Use soft pitted dates. If you don’t have soft dates, soak them in hot water for about 10 minutes and then drain them before blending.
• Ground coffee – Use your favorite coffee. I like to use dark roast ground coffee because it has a rich flavor and dark cocoa notes.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale – I like to use a kitchen scale to make sure the bliss balls are all even, but you can skip this step.

HOW TO MAKE COFFEE BLISS BALLS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these coffee bliss balls is super easy and comes with only 3 simple steps:

1. Step: Blend almonds, cocoa powder, and salt

To the high-speed blender or food processor, add raw almonds (or almond meal), cocoa powder, and a pinch of sea salt. Blend until the almonds are finely ground. Don’t blend it for too long; otherwise, it will start to turn into almond butter.

2. Step: Add dates and ground coffee and blend

Next, add soft dates and ground coffee to the blender and blend for about 30 seconds until it all combines, and the mixture sticks together.

3. Step: Roll out the balls

Roll out 10 balls by hands from the mixture. 1 ball should weigh about 20g (for even balls, use a kitchen scale).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE COFFEE BLISS BALLS?

Store the coffee bliss balls in an airtight container in the fridge.

HOW LONG DO BLISS BALLS LAST?

These bliss balls will keep in the fridge for 1-2 weeks (if they last that long).

CAN I FREEZE COFFEE BLISS BALLS?

Yes, they can be freeze for up to 3 months. Put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Homemade Nutella
• Carrot Cake Overnight Oats
• Creamy Chocolate Protein Smoothie Bowl
• Bakery-Style Chocolate Chip Muffins
• Pecan Pie Bars
• Vegan Chocolate Orange Cookies

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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COFFEE BLISS BALLS

These Coffee Bliss Balls are a fudgy no-bake healthy snack made with only 5 simple ingredients. They are vegan, gluten-free, and super easy to make just in a few minutes. Perfect for coffee lovers.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings 10 bliss balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

• 100 g almonds, raw*
• 1 tbsp (6 g) cocoa powder
• pinch sea salt
• 100 g dates, soft, pitted
• 1 tbsp ground coffee

Instructions

• To the high-speed blender or food processor, add raw almonds, cocoa powder, and a pinch of sea salt. Blend until the almonds are finely ground. Don’t blend for too long; otherwise, it will start to turn into almond butter.
• Next, add soft dates and ground coffee and blend for about 30 seconds until it all combines and the mixture sticks together.
• Roll out 10 balls by hands from the mixture. 1 ball should weigh about 20g.
• Enjoy!

Notes

* You can also use almond meal.

Storage

Store the coffee bliss balls in an airtight container in the fridge. They will last for 1-2 weeks. They can also be freeze for up to 3 months.

Nutrition Facts

Serving: 1 bliss balls / Calories: 87kcal / Total Fat: 5,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 15mg / Total Carbohydrate: 10g / Fiber: 2,1g / Sugar: 7,1g / Protein: 2,4g / Iron: 0,5mg / Calcium: 34mg / Potassium: 152mg

Nutrition

Calories: 87kcal

Příspěvek COFFEE BLISS BALLS se objevil jako první na Plantiful Bakery.