Easter Edition: Choc Chip Hot Cross Buns Easter Egg Bliss Balls (Vegan)

If you don’t already know, I love making bliss balls. Why? Because they are so easy to make, you can pretty much make whatever flavour you love with them and they are packed with healthy fats and complex carbohydrates that will keep your satisfied when your morning or afternoon sweet cravings come around. You can also make your bliss balls to suit whatever dietary requirements you may have in your household. You can swap the nuts for seeds (sunflower seeds, pumpkin seeds, hemp seems) for a nut free version, you can swap rolled oats for gluten free oats, buckwheat kernels or quinoa flakes for a gluten free version and you can play around with the dried fruit you use depending on the bliss ball flavour you would like to make.

So, today I would love to share with you my Easter egg bliss balls. They are choc chip hot cross buns flavoured, so they tastes similar to the choc chip hot cross buns that you can get from the bakery. I have also shaped them as mini Easter eggs but you can roll them into balls if that’s what you prefer. And as many of you are likely to have your kids at home during this time, this is a perfect snack to get your kids involved and get them rolling the bliss balls – the only drawback would be stopping them from eating the bliss ball dough 😅😂😂

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes approximately 45 mini Easter egg bliss bliss

Ingredients

1 cup almonds (toasted in the oven for 5-10 minutes at 180 degrees Celsius);
1 cup rolled oats;
1/2 cup sultanas or raisins, soaked in hot water for at least an hour;
3 tbsp chocolate chips;
3 tbsp cacao nibs (or more chocolate chips);
3-4 tsp ground cinnamon; and
2-3 tsp ground mixed spice.

Method

Place the toasted almonds in a food processor and process until the almonds reaches your preferred texture (I like mine in bread crumbs texture but you can choose for a finer or more rough texture;
Then, add the rolled oats, soaked sultanas (with the water drained and reserved for later), ground cinnamon and mixed spices until well combined & becomes a cookie dough. You may need to add water – I add 1 tbsp of the reserved sultana water and process until the mixture becomes a cookie dough;
Once the mixture becomes a cookie dough, add the chocolate chips and cacao nibs and pulse until well combined – you do not want to over process the chocolate chips and cacao nibs such that you cannot taste their bigger texture;
Roll into mini Easter eggs or bliss balls. Enjoy . Stores in the fridge for up to 2 weeks.