Baby Bu is not much of a fan of meat, and is quite a slim little thing – never really had any of those lovely squishy rolls of fat. Definitely not my genes.
So, good fats and protein are something I slightly obsess over. Bliss balls are one of my favourite discoveries for covering both bases in one go. They’re delicious, full of fat and protein goodness, only have natural sugars, last quite a long time in the fridge, they’re perfect for little hands to hold, and travel well. They’re an incredible, concentrated form of nutrients.
Pop them in a Tupperware and you’re good to go for healthy snacks, although someone once recommended to me that wrapping them individually in wax paper first is even better. Nap times are too precious to spend wrapping bliss balls in wax paper right now.
Mr Bu loves me to make a variation of these for him, with protein powder (he’s a gym addict), cacao and less honey. But if I haven’t replenished his supply, he’ll happily gobble up the baby bliss balls instead.
There are a million recipes out there, but the ones I’ve found are generally focused on taste combinations (chocolate and coconut, Apple and cinnamon etc). This is my simple, tried and tested recipe, for inspiration. My focus is very much on cramming in as much goodness as possible.
Everything in these is organic when I make them at home (although that’s not necessary), except the almond slivers which I’m still in search of. I’d love to hear your tips and variations too – I’m always looking for new ideas as these are a staple in our fridge.
The Gentle Mama’s Baby Bliss Balls
(Makes 6-10 depending on the size of ball you make)
2 tbsp Peanut Butter (we use Meridian’s 100% pure organic crunchy)
1.5 tbsp honey (for +1yo only – honey is not advised for babies below 12mo)
1 tbsp chia seeds
1 tbsp sliced almonds
1 tbsp walnuts, chopped
1 tbsp pecans, chopped
1 tbsp ground almonds
3 medium dates, chopped
1.5 tbsp (approx) Desiccated coconut, to coat
Put all of the ingredients except the coconut into a bowl, and mix thoroughly to combine. If the mixture is a bit stiff (depending on the consistency of the peanut butter), pour in a tablespoon of water to loosen. If you add too much and it becomes gloopy, correct with extra ground almond.
Put the dedicated coconut onto a small plate and set aside.
Wet your hands, take a spoonful of mixture and roll into a ball. I keep a little bowl of water beside my work area to keep my hands wet – makes all the difference in rolling them.
Once each ball is rolled, roll it in desiccated coconut until covered, and then pop into a container ready to store in the fridge. I’d say they’re safe in the fridge for a week or so, but Mr Bu has eaten them at +2 weeks old and claims they’re still just as delicious.
We often take these out and about in mini Tupperware as an on-the-go snack, and they always go down a treat.
I hope your little ones (and other loved ones) enjoy them, and let me know of any yummy additions or changes you discover, too!
(An obvious one, but please be aware that these are not suitable for anyone with nut allergies. The good news is that research shows that regular exposure to nuts may help prevent nut allergies from developing.)