Delicious Bliss Balls made with sweet dates and banana chips, vegan and gluten-free. A perfect in-between snack with fine matcha for an extra boost of vitamins, minerals and antioxidants.
If dates are very hard, soak in hot water for 10 minutes and strain before processing. For high quality Medjool dates, this step can be ignored as the dates are usually soft enough.
For the dough, first put the banana chips in a food processor (I use my MagiMix here) or high-powered blender and blend until crumbled.
150 g Banana chips
Add dates, matcha, hemp seeds, bourbon vanilla, sea salt, and (optionally) a sip of water and blend until an even and slightly sticky batter is formed.
192 g Medijool dates, 1 tbspn Matcha, 50 g hempseed, ¼ tbspn Bourbon vanilla, 1 Pinch sea salt
TIP: Be sure to mix long enough until the dough can be easily formed.
Form 16 balls with a weight of about 25g with wet hands (an ice cream scoop is also recommended here), if you roll by hand, moisten the palms of your hands a little.
TIP: Leave Bliss Balls in the refrigerator for one night, then they become really delicious.
Place remaining bars in a resealable box and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.