I guess it’s no surprise to you by now that I’m posting more salted caramel flavoured recipes!
These bliss balls came about because I had some almond milk dulce de leche left over and I want to stop myself eating it from the jar with a spoon!
See below the recipe for nut free and coeliac options.
- 150g rolled oats
- 30g rolled quinoa
- 20g flax seeds
- 3/4 tsp Himalayan salt
- 1 tbsp sunflower seed butter
- 1 tbsp maple syrup
- 1 tbsp almond milk dulce de leche (or use an extra tbsp maple syrup)
- 1tsp vanilla bean paste
- 12 pitted medjool dates
Place oats, quinoa, flax and salt in the bowl of your processor and blitz until fine (Speed 8, 12 seconds).
Add in seed butter, syrup, vanilla and dulce de leche. Process until well combined. (Speed 7, 8 seconds, then scrape down sides).
Add in dates one at a time through the top chute, on to spinning blades then process until date is finely chopped and evenly distributed. (Speed 4 whilst you are adding dates, then up to speed 7 for 15 seconds).
Use teaspoons of mix and roll into balls.
Makes about 22.
Store in airtight container in the fridge for up to 2 weeks.
To make these coeliac friendly: remove the oats and bulk up the quinoa to 60g and add in 1 cup sunflower seeds.