Biscoff Bliss Balls
A soft, sweet little treat, these are one of the most-requested snacks in the studio. I like to use smooth Biscoff for a creamy texture and often swap in vegan white or dark chocolate chips depending on what I have on hand. Either way, they’re a gorgeous little bite of comfort.
Ingredients:
120g oats, blitzed into a coarse flour
200g dates, soaked in warm water for about 20 mins
75g Biscoff spread (smooth or crunchy—your call!)
1 tsp vanilla essence
50g white chocolate chips (or dark/vegan chips if you prefer)
1–2 Biscoff biscuits, crushed (for rolling)
Method:
Gently melt the Biscoff spread in the microwave—about 45 seconds will do. Set aside to cool slightly.
Add all ingredients, including the cooled Biscoff, to a food processor or high-speed blender and blitz until everything is well combined.
If the mixture is a little dry, add a tiny splash of water—literally just a drop or two at a time—until it comes together into a dense dough.
Scoop out around 30g per ball, roll into bite-sized shapes, and gently press or roll each one into the crushed Biscoff biscuit to coat.
Store in an airtight container in the fridge. Makes around 15 bliss balls.
Note: This works best with a high-powered blender or food processor, like any of the Ninja Blenders.
Credit:
This recipe was inspired by my beautiful friend and nutrition coach, Vikki Cronin, who generously shared the original with me. I’ve adapted it to suit my studio treats and plant-based approach—but the heart of it is all hers. You can find more of her amazing work at www.themacrocoach.ie