The MacPherson Diaries

PBJ Bliss Balls

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These no bake bliss balls are flavoured with chocolate and peanut butter and have a delightful jam drop in the centre. These make such a lovely gift, and are delish in a loved one’s lunchbox too!

bliss balls

You make the jam drops by freezing them, so you need to do this part of the recipe in advance.

Then you make the date mix with peanut butter, cocoa powder and maple syrup by whizzing everything in the food processor.

Then place a jam drop, inside the date mix, and shape it into a ball.

Freeze these at this stage.

Then we will coat them in chocolate, I like to use dark chocolate but you can use milk chocolate if you prefer.

Melt the chocolate and dip the balls in the melted chocolate.

Once set, you get a lovely crunch from the chocolate on the outside, that lovely date, cocoa and peanut butter mix, and then the jam drop in the center. Divine!

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PBJ Bliss Balls

Makes 12 – 15

Author Jana Macpherson

Ingredients

  • Anathoth Farm Berry With Chia Jam – 15 small drops, around 4 teaspoons
  • 100 grams Dark chocolate
  • 2 tsp Coconut oil
  • 12 Medjool dates, pitted, roughly chopped
  • 1/2 cup Nuts, I used cashews and walnuts
  • 2 tbsp Peanut butter
  • 2 tbsp Cocoa powder
  • 2 tbsp Maple syrup

Instructions

  1. Take a plate or small baking tray and place a piece of baking paper on top.

  2. Place 15 drops of jam on the baking paper. These are going to be the jam centers of the bliss balls.

  3. Pop them in the freezer for minimum of 4 hours, or overnight.

  4. The next step, is to blitz the nuts in a food processor until they are fine.

  5. Add the dates, peanut butter, cocoa powder & maple syrup.

  6. Whizz until the mix is combined and starts to clump together.

  7. To assemble the next step, take half your jam drops out pf the freezer, they defrost fast so its good to have everything all ready to go.

  8. Scoop a tablespoon of mix and pop the jam drop in the middle and shape the mix around it.

  9. Pop in the freezer for minimum of 2 hours.

  10. When you are ready to coat in chocolate, take the chocolate and melt with the coconut oil. I like to melt it in a bowl over a pot of boiling water. Gently until melted.

  11. Once melted, coat the balls in the chocolate and refrigerate until set.