Walnut Cardamom Bliss Balls

Walnut Cardamom Bliss Balls

Holy bliss balls, you guys!!! These little gems are seriously delicious. My husband and I ate them yesterday on our way home from hiking in the snow to get our Christmas tree, and we were both saying how much they taste like little donut holes. All my favorite spice flavors all in a little ball. What could be better!? These balls are great for making in large batches and freezing. A fresh batch can be kept in the fridge or even on the counter if you prefer them to extra soft when eaten. I’m headed off to Breitenbush Hot Springs for a 2 1/2 day retreat with some lady friends. See you when I get back! XO

Walnut Cardamom Bliss Balls
[Makes about 15 balls]

2 cups walnuts
3 cups almond meal
1 cup medjool dates, pitted (about 8 dates)
1/2 cup extra virgin coconut oil, melted
2 teaspoons coconut flour
2 teaspoons vanilla extract
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pinches pink salt
Optional: 2 teaspoons reishi (or adaptogen of choice – maca or cordyceps would also be delish!)

  1. Process all ingredients in food processor until a sticky dough forms.
  2. Gently roll into small round balls. Roll balls in dried coconut, chopped nuts or any other desired add-in. Enjoy!

[Balls will keep in freezer for 1-2 months or in the refrigerator for 1 week.]

[Note: If balls are coming out too dry, try adding a tablespoon more of coconut oil or 2 tablespoons of almond butter to the food processor.]

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43 comments

Meredith - 7:34 pm

Any recommendations on coconut substitutions? I’m allergic. Thanks!

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alison wu - 5:44 pm

You can just omit the coconut flour!

XO

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Jeanie francis - 9:24 pm

What substitute would you recommend if I have an allergy to almonds and need to sub out the almond meal?

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alison wu - 5:44 pm

You could try hazelnut meal, or any other nut flour/meal that you can tolerate! XO

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Alex - 5:28 am

Wow!! I just made these, I omitted dates as I’m on a low sugar diet, instead I added a tablespoon of melted coconut butter and some soaked sunflower seeds I had leftover from another recipe. Delicious !!!

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alison wu - 5:44 pm

Yum! Those substitutions sound so good!

XO

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Gracie - 5:05 pm

Hi Alex, how many sunflower seeds did you use? I just don’t like the taste of dates :/

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Julie - 11:24 pm

THANK YOU for this!! I am also low sugar and couldn’t do the dates – this sounds perfect.

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Emily Denise - 5:29 am

I was sold as soon as you said they tasted like donut holes! ? Can’t wait to try these and play with cardamom for the first time- thanks for the inspiration!

XO, Emily
Epicurean Emily

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alison wu - 5:44 pm

YAY!!

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Erin - 12:51 pm

Is there anything that I could sub for almond meal? Seeing this ingredient in a lot of recipes lately but I’m allergic to almonds, soy and peanuts. 🙁

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alison wu - 5:45 pm

You could try hazelnut meal or any other nut flour/meal that you can tolerate!

XO

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Tania - 2:26 am

Made them ce soir! They do taste like donut holes and definitely hit the spot when you want something sweet. Oddly filling. Very good and will be making them again!

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alison wu - 5:45 pm

Yay! So glad to hear you liked them!

XO

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Angela | A Serene Pursuit - 4:54 pm

These seem so simple! I’d totally eat them in one sitting lol. I definitely need to get some ground ginger, sometimes I don’t have time to grind the root, but I bet it gives it such a nice kick!

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Katie Janovec - 7:30 pm

Bomb AF!!

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Mariana Cohen - 3:07 am

I made these tonight and they are soooo delicious! They taste just like a chai latte in ball form. I did have to add a tiny bit of homemade-mylk to get the dough to stick. Thank you for the recipe!

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Kristin Kupke - 11:19 pm

Alison! I just made these and they are epic. The spice factor really takes it to the next level. Used fresh ground ginger instead. The dough comes together just fine if you pulse long enough. I doubled the cardamom and cinnamon and added maca powder. XO!

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Maria Koutsogiannis - 4:45 pm

Well these are incredible! well done, girl!

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alison wu - 3:50 pm

Thanks love!

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Catherine - 9:16 pm

I just made these for snacks to take on a cross-country ski day at Teacup Lake. They were a big hit! I’m new to the blog and am really enjoying all the content. Thanks!!

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alison wu - 3:42 pm

Yay! So glad. I hope you loved the bliss balls! XO

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Mary A. - 5:33 am

Hi Alison! I just whipped up some of these bliss balls for my team at work. I, of course, had to taste test before the morning and they are fantastic! I really enjoy the warm spices in combination with the walnut flavor. I rolled some in coconut, some in cacao power and some in hemp seeds.

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alison wu - 5:01 am

Yum! Sounds delish! So glad you liked the recipe. XO

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Souki - 7:23 pm

I don’t use oil of any type. What could you substitute and keep the flavors?

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Cheryl - 2:20 pm

Can I sub any nut for the walnuts I have a friend I would share it’s but she is allergic to hazelnuts & walnuts

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Inside My Pantry: Staples to Always Keep on Hand – Wu Haus - 12:05 am

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Nova - 7:54 pm

Just made a batch today for the first time and they are heavenly! Next time, to experiment with the flavors I might reduce the ginger slightly and throw in part of an over-ripe banana for a twist. Thank you for sharing this recipe, Alison.

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Katie - 7:53 pm

Where do you typically buy almond meal? Is it the same as almond flour?

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alison wu - 6:49 pm

Bob’s Red Mill

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Kathleen McDonough - 12:24 am

I so wanted these to be perfect, but found them too dry and did as some others and added a little almond butter and coconut oil. Still too crumbly to hold, so refridgerated and then rolled in a little 70% cacao dark chocolate, keeping them in the freezer. Works, I just wish they were a little less dry.

Reply
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