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

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CHOCOLATE SMOOTHIE BOWL WITH PROTEIN POWDER:

You will need 6 ingredients and 5 minutes to make this delicious chocolate protein smoothie bowl that tastes like chocolate cake batter! Yes, it is that good.

Smoothie bowls are a great way to start the day, especially because they can be a source of fiber, omega 3, protein, iron, and more (like this one). They are also refreshing, and this chocolate protein smoothie bowl will surely make you full until the next meal.

I always choose smoothie bowl over runny smoothie – the thick, creamy consistency and the fact that you can add anything you desire on the top is a win for me! And they look so pretty! But of course, if you prefer runny smoothies, you can always add more liquid and enjoy it that way.

Over all the smoothies I’ve tried, this one is my favorite. I’ve been making it probably since I became vegan (and tweaking it to this perfection along the way). I usually make it multiple times a week, and I am always excited to have a bowl for breakfast or lunch when I am busy. I can’t get enough!

THIS CHOCOLATE PROTEIN SMOOTHIE BOWL IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• naturally sweetened
• thick
• smooth
• creamy
• rich
• healthy
• nourishing
• done in a few minutes
• delicious
• perfect breakfast recipe

WHAT YOU NEED TO MAKE THE BEST CHOCOLATE PROTEIN SMOOTHIE BOWL:

You need the following ingredients to make this Vegan Chocolate Protein Smoothie Bowl:

• Frozen bananas – I like to use a combination of both frozen and fresh bananas because it creates perfect consistency. However, for more simplicity, the recipe calls for frozen bananas.
• Unsweetened almond milk – Almond milk add a nice nutty flavor but use any plant milk you have. I sometimes use only cold water, and it works just fine.
• Ground flaxseed or flaxseed meal – These are amazing in smoothies or oatmeal. It thickens up the smoothie even more because it absorbs the liquids, and they are a source of omega-3 fatty acids and fiber. You can substitute for chia seeds.
• Vegan protein powder – Due to bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. Using high-quality protein powder is always the best.
• Cocoa powder – This antioxidant superfood, rich in iron and magnesium, adds a rich chocolatey flavor to the smoothie. Use unsweetened cocoa powder for this recipe.
• Carob powder – Another superfood, but unlikely cocoa powder it is naturally sweeter. It adds extra flavor to the smoothie. And it has many health benefits. You can substitute for maca powder or more cocoa if you don’t have carob powder.
• Favorite toppings – Read my favorite smoothie bowl toppings below.

Equipment you need:

• Blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It is always better to use a high-speed blender when using frozen bananas, so they blend completely and smoothly. Food-processor should work as well.

OPTIONAL ADDITIONS:

This smoothie is great as it is, but there are some ingredients you can add to make it even better:

• Vegan yogurt – Yogurt adds extra creaminess.
• Natural peanut butter – Peanut butter makes everything better, am I right?
• Ground coffee – This will boost the chocolate flavor. I love to use ground coffee beans in any recipe, which includes chocolate such as brownies or chocolate cookies.
• Quick oats – Make the smoothie even thicker and filling.
• Baby spinach – Adding a handful of baby spinach to the chocolate smoothie is a great way to eat the greens. Plus, it won’t affect the taste or the color too much (due to the rich color and flavor of cocoa powder).

SMOOTHIE BOWL TOPPINGS

The thing about smoothie bowls is that you can add a bunch of toppings on top. Be creative and use what you have on hand.

These are my favorite smoothie bowl toppings:

• Granola – For crunch.
• Chia seeds – For more of those omega-3 fatty acids.
• Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
• Goji berries – I know many people don’t like them, but I love them.
• Cocoa nibs – It’s my new addiction.
• Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
• Peanut or almond butter – My must-have on smoothie bowls.
• Fresh fruit – strawberries, raspberries, blueberries, blackberries

HOW TO MAKE CHOCOLATE PROTEIN SMOOTHIE BOWL:

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

Making this Chocolate Protein Smoothie Bowl is easy and comes with 3 simple steps:

1. Step: Freeze the bananas the day before

Slice your peel bananas and put them into a zip-lock plastic bag or covered container. Then place into the freezer. They should last up to 4 months.

Put your bananas into the freezer at least the night before making the smoothie, so they freeze entirely.

2. Step: Add the ingredients to the blender

To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseeds, vegan protein powder, unsweetened cocoa powder, and carob powder.

3. Step: Blend into a creamy smoothie

Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.

Transfer to a bowl (make sure to scrape it out all!).

Add your favorite toppings. I like to use granola, hemp seeds, chia seeds, cocoa nibs, and peanut butter.

Enjoy a bowl of delicious chocolate smoothie!

CAN I MAKE A SMOOTHIE BOWL THE NIGHT BEFORE AND STORE IT IN FRIDGE?

Yes! You can make the Chocolate Protein Smoothie the night before and store it in a fridge in a covered container (like a mason jar). It will stay fresh until the next day.

MORE BREAKFAST RECIPES:

• Tofu Scramble (Vegan Scrambled Eggs)
• The Best Chocolate Chip Banana Bread
• Carrot Cake Overnight Oats

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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CHOCOLATE PROTEIN SMOOTHIE BOWL (VEGAN)

This Chocolate Protein Smoothie Bowl is thick, healthy, and packed with protein. It has a rich chocolatey flavor and creamy consistency. It is perfect as a quick breakfast or whenever you fancy something sweet.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 354kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 140 g (=approx. 1 large banana) frozen bananas
• 150 ml (=2/3 cup) unsweetened almond milk
• 6 g (=2 tsp) ground flaxseed
• 30 g (=approx. 2 tbsp) vegan protein powder*
• 15 g (=2 tbsp) unsweetened cocoa powder
• 10 g carob powder (optional)

Optional additions:

• 30 g (=2 tbsp) vegan yogurt
• 17 g (=3 tbsp) quick oats
• 10 g (=2 tsp) natural peanut butter
• 1/2 tsp ground coffee
• a handful baby spinach

Toppings Suggestions:

• granola
• chia seeds
• hemp seeds
• goji berries
• cocoa nibs
• shredded coconut or coconut flakes
• peanut butter or almond butter
• fresh fruit - strawberries, blueberries, blackberries, raspberries

Instructions

• To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseed, vegan protein powder, unsweetened cocoa powder, and carob powder.
• Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.
• Transfer to a bowl and your favorite toppings.

Notes

*Due to the bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. 

**Calories are calculated without toppings and additions.

Nutrition Facts

Serving: 1 bowl / Calories: 354kcal / Total Fat: 6,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Sodium: 409mg / Total Carbohydrate: 52,2g / Fiber: 11,3g / Sugar: 22,3g / Protein: 29,8g / Vitamin D: 1mcg / Calcium: 290mg / Iron: 4mg / Potassium: 916mg

Nutrition

Calories: 354kcal

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Příspěvek CHOCOLATE PROTEIN SMOOTHIE BOWL (VEGAN) se objevil jako první na Plantiful Bakery.

EASY HOMEMADE VEGAN NUTELLA

If you’re looking for a healthy version of Nutella, you should try to make this recipe! You’ll be obsessed. No palm oil, no milk – you will need only 8 natural ingredients to make this delicious smooth Dark Chocolate Hazelnut Spread at home.

THIS HOMEMADE CHOCOLATE HAZELNUT SPREAD IS:

• dairy-free
• gluten-free
• egg-free
• soy-free
• palm oil-free
• rich
• smooth
• creamy
• spreadable
• easy to make
• delicious
• a healthy alternative for Nutella
• perfect on a piece of toast, bagel, or banana bread

WHERE TO ADD CHOCOLATE HAZELNUT SPREAD:

• brownies
• cookies
• ice cream
• milkshakes
• porridge
• pancakes
• french toast
• filled doughnuts
• lava cake
• muffins
• a spoon!

WHAT YOU NEED TO MAKE EASY HOMEMADE VEGAN NUTELLA:

You need the following ingredients to make this easy Homemade Chocolate Hazelnut Spread:

• Raw hazelnuts – Hazelnuts are, along with chocolate, the main ingredients which will create that characteristic flavor to the spread. The recipe calls for raw hazelnuts with their skin on. They will be roasted, peeled, and then made into hazelnut butter. To make it easier, buy pre-roasted hazelnuts. You can also use premade hazelnut butter; however, I think making your own hazelnut butter is much better. Use high-quality raw hazelnuts for the best flavor.
• Dark Chocolate Bar – Chocolate will affect the taste the most, so be sure to buy high-quality dark chocolate. I used a 70% chocolate bar, which works just great, but 60-85% dark chocolate is fine. I don’t recommend using chocolate chips for this recipe. You may or may not need to add more sweetener to the chocolate hazelnut spread as you will make it (according to the sweetness of the chocolate).
• Flavor-free coconut oil – Coconut oil will help the spread to thicken a little bit once it will cool. I recommend using flavor-free coconut oil, which won’t add any coconut flavor to the homemade Nutella.
• Vanilla extract – Vanilla adds a nice flavor. Make sure to use high-quality pure vanilla extract or paste.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe, which adds a little bit of caramel flavor to it. I like to use coconut sugar in any nut butter that I want to make sweeter. It always melts into the butter, so you won’t feel any sugar crunch. If you don’t have coconut sugar, you can also use brown cane sugar (muscovado).
• Sea salt – Always use a pinch of salt in sweet recipes, especially when it includes chocolate. It helps to bring up all those flavors.
• Maple syrup – Maple syrup acts both as a sweetener and as a thickener in this recipe.
• Unsweetened cocoa powder – Adds more richness.

Equipment you need:

• Baking sheet – For roasting the hazelnuts.
• Kitchen towel – Rubbing the roasted hazelnuts with the kitchen tower will help you to remove the skin. You can also use your fingers to peel the hazelnut skin off. The skin is usually pretty easy to remove.
• Pot – Which will be used for a double boiler.
• Medium-size glass bowl – To melt chocolate in. Don’t use any plastic bowl.
• High-speed blender or food processor – To make your homemade Nutella smooth and creamy you will need a high-speed blender or food processor (if you are using whole hazelnuts). Otherwise, you can risk burning the machine. If you are using premade hazelnut butter you can use an older/cheaper blender, but I haven’t tried this, so I can´t assure you, you will end up with the same results as me.

HOW TO MAKE EASY HOMEMADE CHOCOLATE HAZELNUT SPREAD:

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

Making this Vegan Chocolate Hazelnut Spread is easy and comes with 4 simple steps.

Make sure you accurately measure all of the ingredients.

1. Step: Roast raw hazelnuts

Preheat the oven to 180°C. Place raw hazelnut on the baking sheet. You can add parchment paper to the baking sheet, but it’s not necessary. Roast the hazelnut for 10-12 minutes until the skin is dark, but the hazelnuts are golden brown. Watch every few minutes because they can get easily too brown. You can also mix them on the sheet a few times, so they roast evenly. All ovens vary, therefore the hazelnuts will need more or less time to roast.

Roasting hazelnuts will help to warm up the oils in them and make it easier to remove the skin.

Remove the baking sheet with the hazelnuts from the oven and let cool slightly, so you won’t burn your hand while removing the skin.

2. Step: Remove the skin

After hazelnuts cool slightly, transfer them to a kitchen towel and gently rub them all together until most of the skin comes off. Pick the hazelnuts with your fingers and place them back on the baking sheet. Let cool completely.

3. Step: Melt dark chocolate

Fill a ¾ of the pot with water and bring to boil. The size of the pot should be smaller than the glass bowl you use for melting the chocolate bar. Cut dark chocolate bar into little pieces and put it into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times. Once melted, set aside.

4. Step: Make the dark chocolate hazelnut spread

Blend Hazelnuts

Place roasted hazelnut into a high-speed blender or food processor and blend – blend on low speed until the hazelnuts are all evenly mixed. Scrape down the sides, to make sure everything blends evenly. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper to push down the hazelnuts as mixing to make it easier. It might take from 4-10 minutes depending on your blender/food processor.

Add The Rest Of The Ingredients

Add the melted chocolate bar, melted flavor-free coconut oil, a pinch of sea salt, vanilla extract, and coconut sugar, and blend on a lower speed until combine. Lastly, add maple syrup and unsweetened cocoa powder and blend again until everything combines. If you want to add more sweetener add coconut sugar. More maple syrup would make the spread stiffer.

Transfer Into Jar And Let Cool

Transfer the butter into a jar and let cool completely. The fresh-made chocolate hazelnut butter will be runnier. But once you allow it cool, it will thicken more. The consistency of the spread will depend on the temperature you store it in.

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF HAZELNUTS?

You can use any other nuts, such as cashews, almonds, peanuts… However, the spread won’t have that characteristic flavor.

HOW TO STORE HOMEMADE VEGAN NUTELLA SPREAD?

Store your homemade Nutella in a glass jar with the lid on at room temperature. If the temperature is cooler the chocolate hazelnut spread will harden a little bit and won’t be as easily spreadable as store in a warmer place.

You can store it in the fridge to make it last longer and then put, for example, on hot oatmeal, or a toasted piece of toast and it will melt easily.

HOW LONG DOES HOMEMADE CHOCOLATE HAZELNUT SPREAD LAST?

Your chocolate hazelnut spread will last up to 3-4 weeks at room temperature, or up to 2 months in a fridge.

MORE SWEET BREAKFAST IDEAS:

• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats
• The Best Chocolate Chip Banana Bread

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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EASY VEGAN NUTELLA – HOMEMADE CHOCOLATE HAZELNUT SPREAD RECIPE

Smooth, creamy, rich chocolate-hazelnut Nutella spread over a piece of toast sounds like a perfect breakfast to me. You will be surprised how easy it is to make this Homemade Dark Chocolate Hazelnut Spread. And let me dare to say – much better than store-bought Nutella.

Course Breakfast, Dessert, Snack

Cuisine Italian

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 19 tablespoons (yield: approx. 350 g of spread)

Calories 69kcal

Author Plantiful Bakery

Ingredients

• 200 g raw hazelnuts
• 100 g dark chocolate, 70% good quality
• 15 g flavor-free coconut oil, melted
• 1 tsp vanilla extract
• 20 g coconut sugar
• pinch sea salt
• 2 tbsp maple syrup (=30 ml)
• 1 tbsp unsweetened cocoa powder (=6 g)

Instructions

• Preheat the oven to 180°C. Place raw hazelnut on the baking sheet and roast for 10-12 minutes until the skin is dark, but the hazelnuts are golden brown. Watch every few minutes because they can get easily too brown. You can also mix them on the sheet a few times, so they roast evenly.
• Remove the hazelnuts from the oven and let cool slightly.
• After hazelnuts cool slightly, transfer them to a kitchen towel and gently rub them all together until most of the skin comes off. Pick the hazelnuts with your fingers and place them back on the baking sheet. Let cool completely.
• Fill a ¾ of the pot with water and bring it to boil. Cut dark chocolate bar into little pieces and put it into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat and let the chocolate melt completely. Set aside.
• Place roasted hazelnut into a high-speed blender or food processor and blend – blend on low speed until the hazelnuts are all evenly mixed. Scrape down the sides, to make sure everything blends evenly. Then blend on high speed until it forms into a creamy butter. It might take from 4-10 minutes depending on your blender/food processor.
• Add the melted chocolate bar, melted flavor-free coconut oil, a pinch of sea salt, vanilla extract, and coconut sugar, and blend on a lower speed until combine. Lastly, add maple syrup and unsweetened cocoa powder and blend again until everything combines *.
• Transfer the butter into a glass jar and let cool completely and thicken.
• Cover with lid and store at room temperature for 3-4 weeks. 

Notes

*If you want to add more sweetener add coconut sugar. More maple syrup would make the spread stiffer.

**The consistency of the spread will depend on the temperature you store it in.

Nutrition Facts

Serving: 1 tablespoon / Calories: 69kcal / Total Fat: 4,7g / Saturated Fat: 2g / Cholesterol: 0mg / Total Carbohydrate: 5,9g / Fiber: 1,1g / Sugar: 4g / Protein: 0,9g / Vitamin D: 0mcg / Calcium: 9mg / Potassium: 10mg

Nutrition

Calories: 69kcal

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Příspěvek EASY VEGAN NUTELLA – HOMEMADE CHOCOLATE HAZELNUT SPREAD RECIPE se objevil jako první na Plantiful Bakery.