Summer salad with berries, quinoa, feta and a raspberry vinaigrette

Peanut butter/maca bliss balls

 photo img_9472.jpg

So in my previous post I promised you that my peanut butter obsession is not over yet and as you can tell from this recipe is really isn’t, but I am however going to take a little break from all the peanut butter recipes for a while. Haha only to move on to my new obsession – matcha!! I have been experimenting a lot with the green superfood lately and I am going to share my favorite recipes with you asap – haha some of them turned out so awful though, I added wayy too much matcha powder to some of my desserts and they ended up with a super bitter taste, such a waste!

..buut back to these super delicious peanut butter/maca bliss balls! Bliss balls are one of my favorite treats to make as you can pretty much add whatever you like and they are so easy to make! This version is made with peanut butter (duh) and maca (I use this one from Organic Burst, affiliate link), which is one of my absolute favorite superfoods – I have written a post on it here. If you do not have maca available then you can just leave it out, I think it adds a bit of a nice caramel’ish flavor, but you can easily make them without maca and still have some super tasty peanut butter bliss balls.

 photo img_9470.jpg

1 cup dates
1/2 cup almonds
1/2 cup rolled oats
2 tablespoons peanut butter
2-5 teaspoons maca* – (I use this one, affiliate link)
1/2 teaspoon pure vanilla powder

* Adjust amount to your liking

 photo img_9473.jpg


  1. Start by placing the almonds in a food processor and pulse until they are finely chopped.
  2. Then add in the rest of the ingredients and pulse until everything is well mixed and have turned into a sticky dough.
  3. Use your hands to roll the mixture into small balls, place the bliss balls in a container lined with baking paper and place it in the freezer for at least an hour so they can firm up.
  4. And you are done, enjoy!

Note: I prefer to store the peanut butter bliss balls in the freezer until just before serving to make them chewier.


  • De ser virkelig gode ud!

    Siden  ·  Svar på kommentar
  • Hello! This recipe looks amazing! I can’t wait to try it.

    What, exactly, is maca powder? Why would someone want to use it instead of cocoa powder?

    Thanks, and have a lovely week!

    Siden  ·  Svar på kommentar
    • amillionmiles

      Hi Felicity. Thank you, I hope you’ll love the recipe! :blush:

      As I mention (and link to) in the recipe above I have written a whole post on maca and its benefits – I have posted the link for you below as well :blush:

      Maca and cacao doesn’t really have anything to do with each other (neither flavor nor nutritional wise) and I am not using the maca powder instead of cacao powder. Cacao powder would definitely taste great in this recipe though :yum:

      Siden  ·  Svar på kommentar

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *


Next post

Summer salad with berries, quinoa, feta and a raspberry vinaigrette