Ooooh boy these are some good little cookie like thangs! There is no baking involved and lots of goo on the fingers to lick off when you are done. What could be better than that?
Did you think I wasn’t going to tell you what was better than that? Well!…. These lovely little sweets were consumed, enjoyed and complimented by folks from all ranges of the baked goods and sugar consumption spectrum. In other words, as my son would say, both the health whacks like his dear old Mom and the normal people liked these cookies. This is not always the case with the sweets that come out of my kitchen. In fact, both of my sweet offerings were appreciated. One of them, Healthy Pumpkin Cookies, was shared earlier in the blog and now, because I am so nice and generous and love to toot my own stolen horn, I will share the Nut Butter Bliss Balls recipe with you! I hope these recipes (along with the list of healthier holiday foods from our blog that Little Sis is working on) will help you party with folks from all over the spectrum this holiday season. ‘Tis the time of year for sharing, right?
So back to tooting my own stolen horn…. I didn’t steal a horn, I adapted a horn, er… recipe, from the wonderful Diana Herrington at Real Food for Life. She calls them Peanut Butter Bliss Balls. Mr. Bigg Sis doesn’t do peanuts, so I made them both with almond butter and the original way because my son and I LOVE peanut butter. They are heavenly either way.
Nut Butter Bliss Balls
1 cup toasted sunflower seeds
1 cup nut butter (I have tried almond and peanut – you can cheaply make your own almond butter – with or without chocolate!)
1/2 cup honey (original is 3/4 cup – I found 1/2 to be awesomely sweet but chickened out and added another Tbsp tothe1/2 cup for my guests batch)
1/4 cup coconut (unsweetened, flaked)
1/4 – 1/2 cup almond flour (original coconut flour which is costly) but you could also use oat flour
1/4 cup oats
1/4 cup raisins
1/4 cup toasted sesame seeds
First off – if you don’t have toasted nuts and seeds, I toasted the sunflower seeds at 350 for about 8 minutes – just keep an eye on them so they don’t burn, and the sesame seeds for about 5 minutes, again, watch them as ovens are different, pans are different, it’s a beautiful variable world!
Secondly – the reason for the wishy-washiness of the flour amount. Peanut butter and almond butter (beautiful variable world consideration again) have varying consistencies, and honey is hard to measure accurately, so the stickiness of your final product is affected by these variables. I use almond flour which is the dried out leftovers from making almond milk, so it may be a bit lighter than store bought almond flour. Basically you want a dough consistency that is sticky enough to hold together and pick up a coating of sesame seeds but not too sticky to eat. Start with the lowest amount of flour and add more until you like the consistency. Taste tests are totally appropriate and recommended.
After you’ve toasted the sunflower seeds, place them in a bowl with all of the other ingredients except the sesame seeds and smush it all together, preferably with a purple spatula ;-)
Pour your toasted sesame seeds onto a plate, form edible size balls (this of course will be affected by the wonderful variety of mouth sizes…. I make mine large) and roll them in the sesame seeds. For more variety you can roll them in unsweetened coconut.
I am singing a happy song of variety….. and one must try all of the varieties to be equitable (after eating your pre-emptive veggies of course!)
Breathe, enjoy the season, and as Little Sis says when I worry over pleasing guests that are coming…. “It’ll be fine. They’re your friends! They love you.”
Peace and love to you and yours in this world of infinite variety and possibility.