Crunchy Peanut Butter Bliss Ball



2 tbsp crunchy peanut butter
50 g salted peanuts
1 tbsp flaxseeds
80g almonds
25g whole buckwheat
150g pitted dates
2 tbsp extra virgin coconut oil

40g whole buckwheat
1 tbsp flaxseeds
2 tbsp white uncooked quinoa
1-2 tbsp maple syrup / honey

125g dark chocolate +70%, melted


Crunchy Peanut Butter Bliss Ball



Preheat oven to 175ºC for making the crunch. Mix all the ingredients in a bowl and place on a baking tray with baking paper. Cook for 15 min in the oven and set aside to cool.

Place all the ingredients to the bliss balls in a food processor and mix it until the mixture is combined. Roll them into preferable size balls. When all balls are ready, make the crunch into crumbs and melt the chocolate
Use 2 forks to cover the balls in chocolate and place on a non-stick baking paper, quickly sprinkle the crunch over the top of each ball while the chocolate is still warm.

Place them in the fridge – take them out 20 minuets before serving.

Last for 5-6 days in the fridge.

Makes 18-20


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