These delicious balls of yumminess are the best for when you are in the mood for something a bit sweeter.  These are definitely “special occasionals” as Chef Dom has taken to calling this type of thing.

We don’t usually make chocolate bliss balls as they’re pretty decadent.  But I needed to make something for Dom to have at daycare when the other children are having birthday cakes (generally made with grains). It’s not a decision I made lightly to have Dom eat differently to the other kids in respect of “treat” food that is shared communally and I know not everyone will agree with me on this.

But the fact is that there is so much food being brought in for “special occasions” so often (consisting predominantly of refined wheat and sugar and often with dairy) that in the end I consider it the best way. It’s just not worth the upset tummy and other fall-out associated with eating those products 2 or 3 times a week. Dom is happy provided he is getting his thing when the others have the cake.


Dom caught in the act of “helping” me taste test them!

These chocolate bliss balls make a great party food or just a treat food to keep in the fridge or freezer.  Enjoy!

Chocolate Bliss Balls
Prep time
Cook time
Total time
Easy delicious chocolate bliss balls for special occasions. You can use any combination of nuts but its nice to use a base of macadamias or cashews for at least half the mix. For the dates we use medjool dates - if using other dates soak them first for 10 minutes in hot water because discarding water and using the dates.
Recipe type: Occasional
Type of food: Paleo, Gluten Free
Serves: 20
What you need:
  • 2 cups of nuts (cashew + pecan or macadamia + walnuts are good combos but any nuts will work)
  • ¾ cup of dates, chopped roughly (aprox 8 dates with stones removed)
  • ½ cup of sunflower seeds
  • ½ cup of desiccated coconut
  • ¼ cup of coconut threads (or more desiccated coconut)
  • 100g good quality dark chocolate (chopped up) (We use Green & Blacks 85% Organic.)
  • 2 Tbsp chia seeds
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ cup each of white chia seeds and desiccated coconut to roll the balls in.
What to do...
  1. Place the nuts and chocolate in processor and process so that JUST chopped. (Or chop up by hand). You only want to chop them roughly not turn into thinly ground mixture or a paste!
  2. Remove and set aside.
  3. Place the dates and sunflower seeds in your food processor and blend until becomes smooth.
  4. Add all remaining ingredients (including the nut mix) and pulse until mixture is crumb-like and sticky (probably 20 seconds or less. Don't over mix or you will end up with runny mess. You can always do it a bit more if need be.).
  5. If the mixture is too dry add in some extra water or coconut oill. If too wet then you can add in some extra desiccated coconut.
  6. Scoop out the mixture by tablespoons and roll into balls on the extra desiccated coconut and chia seeds (you might need to wet your hands a couple of times as you go because the mixture will be very sticky).
  7. Put in fridge for at least 30 minutes to firm up before eating (if you can). They will keep in fridge in airtight container for a couple of weeks but they won't if you put them there because you will eat them!
  8. Best to make them last by keeping them in (the back of) your freezer.