Chocolate Bliss Bears

You know you have some growing up to do when you enjoy decorating your bliss balls this much! But seriously, how CUTE are these little bliss bears!? I literally giggled after making each one. And the hardest part for sure was having to eat the little faces afterwards. Actually, in full disclosure I ate the ugly ones FIRST! Does that make me evil?! I’m trying not to read too much into it as I have no plans to eat bear heads in real life.

But how much more fun is it to eat food when they’re decorated in fun shapes and patterns? I’m a big fan of decorating my food to look as pretty as possible before indulging. It’s probably all in my head, but I honestly think it makes things taste better. And these Chocolate Bliss Bears are no different. I swear they’re better in bear form than when left round. Plus, it’s so much fun making them! It’s the perfect activity to do with your girlfriends or kids! (Although the eyes take a little bit of patience, so best to leave that step to the adults – or flip a coin to see who gets tasked with the responsibility). But all-in-all there’s minimal steps required to turn the chocolate dough to beary-cute faces. Simply toss all the ingredients in a food processor, blend until doughy, and roll into bite sized balls. Then, chop hazelnuts in half for the ears and snout, and add oats and chocolate chunks for the eyes. Then, make a little nose by rolling up a tiny little piece of bliss ball dough. It’s edible art! Remember those mac ‘n cheese arts and crafts we used to make as kids? Wouldn’t it have been way cooler if we could have eaten it?! Well, these bliss bears have answered your nostalgic prayers.

I love eating these bliss bears as a sweet treat after lunch or dinner, and as a quick protein boost mid-day. They’re full of wholesome pure ingredients that keep you full and satiated. And are once again another great way to use the leftover “almond pulp” from making homemade almond mylk. You may have noticed there are many ways I use this almond pulp to make other recipes; like flatbread, pizza, and cashew truffle balls. The rumour is true;  you can have your milk, and bliss bear it too! Commooonn, a little glass of creamy homemade almond mylk with these chocolate bliss bears? You’re welcome.

Hope you enjoy these beary-cute balls!


Print Recipe
https://www.twospoons.ca/single-post/2017/03/25/Chocolate-Bliss-Bears
I love eating these bliss bears as a sweet treat after lunch or dinner, and as a quick protein boost mid-day. They're full of wholesome pure ingredients that keep you full and satiated.
Prep Time 30 minutes
Cook Time 0 minutes
Servings
20 bears
Ingredients
  • 3 tbsp coconut oil melted
  • 3 tbsp cocoa powder
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 8 medjool dates pits removed
  • 2/3 cups almond pulp or almond meal, leftover from making almond milk
  • 3 tbsp almond butter
  • 1 tsp cinnamon
  • pinch salt
  • hazelnuts for decorating approx. 1/2 cup
  • Gluten-free large flake oats for decorating approx. 1/4 cup
  • 2 pieces vegan dark chocolate finely chopped, for decorating
  • coconut oil for rolling
Prep Time 30 minutes
Cook Time 0 minutes
Servings
20 bears
Ingredients
  • 3 tbsp coconut oil melted
  • 3 tbsp cocoa powder
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 8 medjool dates pits removed
  • 2/3 cups almond pulp or almond meal, leftover from making almond milk
  • 3 tbsp almond butter
  • 1 tsp cinnamon
  • pinch salt
  • hazelnuts for decorating approx. 1/2 cup
  • Gluten-free large flake oats for decorating approx. 1/4 cup
  • 2 pieces vegan dark chocolate finely chopped, for decorating
  • coconut oil for rolling
Instructions
  1. In a saucepan add your coconut oil. Bring to medium high heat to melt. Then, remove from heat, add cocoa powder, honey and vanilla extract. Stir to combine.
  2. In a food processor add dates, almond pulp, almond butter, cinnamon, and salt. Blend until combined, approx. 2 minutes.
  3. Next, pour the wet ingredients from your saucepan into your food processor. Blend until combined and the mixture has formed a doughy like texture.
  4. Lather palms with a bit of coconut oil and roll the batter into bite sized balls, approx 2 inches in diameter. (The coconut oil will stop your hands from sticking to the dough, apply more as needed).
  5. Place balls on parchment paper and continue process until you've used up all the dough.
  6. Chop hazelnuts in half and press into the balls to make the ears and snout of the bears. Add two oat flakes above the hazelnut snout for the eyes, and chopped dark chocolate for the pupils.
  7. For the nose; take one of your truffle balls and break off tiny pieces just a few millimetres in size. Roll in the palm of your hand and place in the centre of the hazelnut snout.
Recipe Notes

Note: Bliss bears will keep in fridge for one week.

Approvals
 

 
Allergies

LIST_OF_ALLERGIES

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