I do love a bliss ball, a healthy, refined sugar free morsel of energy can keep you going when you’re trying to hold out until tea time. I adore pears, sweet, juicy and delicately flavoured, they are such a pretty fruit. I decided to combine my two loves this month and the pear bliss ball was formed!
These are almost raw, apart from the pear puree- but they’re still refined sugar free and thanks to the puree you’re getting a fair bit of fruit in each bite too.
These little cuties are packed with all the good stuff – nuts, fruit, oats and chlorella. This superfood has the highest chlorophyll of any plant and is a whopping 56% protein. It alkalises the body, improves digestion (I can vouch for this) and increases energy, it’s powerful stuff! You can’t even taste it in these balls, so these would be great for little ones too. If you don’t have chlorella you can try using wheatgrass, matcha or spirulina instead.
Pear bliss balls – Makes around 16
- 4 pears, finely chopped
- 1/4 cup water
- 1 tbsp coconut sugar
- Juice of half a lemon
- 1/2 cup almonds
- 1 cup pecans
- 1 1/2 cup oats
- 1 tsp cinnamon
- 1/8 tsp all spice
- 1-2 tsp chlorella (I always use Organic Burst)
- 1/2 cup pitted dates
- Cacao nibs, mint leaves and cacao powder for decoration
- Make your pear puree by adding pears, water, coconut sugar and lemon juice to a small pan. Bring to the boil and then simmer gently for about 20-30 minutes, until sweet and thick. Set aside to cool.
- Add almonds and pecans to a food processor and pulse until small, crumbly pieces. Add in oats, cinnamon, all spice and chlorella and pulse again until combined. Add dates and 3/4 cup of pear puree and pulse until a dough is formed. If it’s too sticky, add a few more oats, tbsp at a time. If it’s too dry, add a little water until the mixture comes together.
- Shape mix into little pear shapes. The best way to do this is to make a ball, then start rolling the top half of the ball flat on a board with your finger, to make a little pear shape. Add a little cacao nib for the stem and mint for the leaves and dust lightly with cacao powder. Keep in an airtight container in the fridge for up to a week.