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Chocolate Bliss Bears [Vegan, Gluten-Free]

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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!? You will literally giggle after making each one. And the hardest part for sure is having to eat the little faces afterwards.

Chocolate Bliss Bears [Vegan, Gluten-Free]

Serves

20 bliss bears

Cook Time

30

Ingredients

  • 3 tablespoons coconut oil, melted
  • 3 tablespoons cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 8 Medjool dates, pits removed
  • 2/3 cup almond meal
  • 3 tablespoons almond butter
  • 1 teaspoon cinnamon
  • Pinch salt
  • Hazelnuts for decorating (approximately 1/2 cup)
  • Gluten-free large flake oats for decorating (approximately 1/4 cup)
  • 2 pieces vegan dark chocolate, finely chopped, for decorating
  • Coconut oil for rolling

Preparation

  1. In a saucepan, add your coconut oil. Bring to medium high heat to melt. Then, remove from heat, add cocoa powder, maple syrup, and vanilla extract. Stir to combine.
  2. In a food processor add dates, almond pulp, almond butter, cinnamon, and salt. Blend until combined, approximately 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, approximately 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 millimeters in size. Roll in the palm of your hand and place in the centre of the hazelnut snout.

Notes

Bliss bears will keep in fridge for one week.

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AUTHOR & RECIPE DETAILS


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Hannah is a plant-based blogger. Her love for creating plant-based recipes stems from its benefits to health, humanity, the environment, and taste of course! Hannah is Canadian born, but now lives in France. Her new French life has proved a struggle at times due to the limited vegan community, but the farm to table lifestyle offers her an abundance of local, fresh and wholesome ingredients to create beautiful plant-based recipes worth sharing.


 

 

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