Date & Walnut Bliss Bombs

Not sure why I call these “bombs”.  Maybe because they’re round, pack a whollop of energy fo their size, or maybe because “balls” is just … well, no.  Whatever they should be called, these little bliss bombs are packed full of yummy fruity nutty chocky goodness and energy!

Best of all, they take almost no time to make, need no baking, and taste sensational.  A great mid-morning or afternoon treat, after a workout, before a workout, whatever.  They’re not too high in calories either.  What a bonus.  That’s what puts the bliss into these little bombs.

Bliss bombs are a good everyday treat, but they also make elegant petit fours to serve with coffee.  Their sweetness comes mainly from the dates, so they are not at all cloying.

You can use orange juice instead of the orange flower water if you prefer but the orange flower water gives them a lovely middle-eastern touch.  If you don’t like coconut, toss them in a little cocoa instead.  If they’re not sweet enough for you, add a tablespoon of orange blossom honey or maple syrup.  I will not be offended, promise. 😀

This time around I used Willie’s Supreme Cacao Peruvian Black, a lovely single origin 100% cacao chocolate with a fruity tang.  It’s getting easier to find 100% cacao, especially in specialty shops, but also in health food stores.  A number of organic varieties are available that would be great.  If you’re not sure, a few that I would recommend include:  Michel Cluizel Noir Infini 99%, Giraudi 100%, Willie’s Supreme Cacao 100%, and Pacari Organic Raw Chocolate 100% Bar.  If you cannot find it, or it’s too daunting, use a good quality 85% bar (Lindt Excellence is OK).

You can add in a little flaxseed or sunflower seeds if you like, for added goodness.  I prefer them simple.


Makes 20 – 24 (depends on your idea of sizing)

80 grams walnut meat or dry roasted almonds
10 dates, pitted
20 grams 100% cacao couverture (or raw chocolate)
30 grams protein powder (vanilla)
1 tablespoon vanilla bean paste
2 tablespoons orange flower water

heaped 1/2 cup unsweetened shredded coconut, for coating

Grate or chop the chocolate finely.

Place all the ingredients, except the coconut, into the bowl of a food processor and process until it comes together in a ball.  The mixture should not contain large pieces of nuts or dates at this point.

Form the mixture into small-walnut sized balls and toss in the coconut until coated.


They keep for about a week or more if stored in an airtight container in the refrigerator.  Allow to come to room temperature before serving.

Nutritional Profile
Nutritional values are based on the recipe using walnuts and unsweetened 100% cacao chocolate.  If you use almonds or a sweetened chocolate, the values will vary somewhat.

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