My love for the bliss ball is never ending which means I am always coming up with new flavour combinations. This time I have tried a Quinoa and Choc Chip version. I had cooked a batch of quinoa to make my Gluten Free Chocolate Cake and had a cup left so I decided to experiment with a bliss ball combination.
The choc chips are simply in their to entice the kiddos to eat them (and maybe because chocolate), but you could leave them out for an ultra healthy version.
Unlike my other bliss ball recipes which are made of pantry stable ingredients and will last in the fridge for two weeks in an airtight container, these bliss balls need to be frozen due to the cooked quinoa. I frozen them flat in a ziplock bag and just take one out as I need them.
2/3 Cup Pitted Dates
1 Cup Quick Oats or normal Oats
1 Cup Cooked Quinoa – see tips for cooking here
1/4 Cup Honey
1/2 Cup Choc Chips
LET’S PUT IT ALL TOGETHER
1. Using a food processor or themo style appliance, process the dates on there own until they breakdown and start to clump together. This will take about 30 seconds to 1 minute depending on your appliance.
2. Add the remaining ingredients and process until combined.
3. Take tablespoon sized amounts of the mix and roll into balls. Place onto a lined tray and place into the fridge to set for an hour.
Store in a ziplock bag in the freezer for up to one month.
Makes about 24