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Kayla Itsines Bliss Balls Recipe

This Kayla Itsines Approved Recipe Is All You Need to Change the Way You Snack This Summer

It's no secret we're obsessed with everything Kayla Itsines does, her recipes are especially delicious and achievable (even for the non-chefs among us — i.e. me!) that it's hard not to become fanatical with her menu plans. When we first set eyes on her latest book, The Bikini Body 28-Day Healthy Eating and Lifestyle Guide, we were blown away by the recipes on offer — if you haven't you *must* try her prawn stir-fry dish. This week, though, we're all about her snack options and these two Bliss Ball flavours are a Summer essential — introducing Kayla's Choc-Mint and Lemon Pie Bliss Balls . . .

(Also . . . Warning: addiction ahead!)

Bliss Balls

Bliss Balls

Kayla Itsines Bliss Balls Recipe

Ingredients

  1. Choc-Mint Bliss Balls
  2. - 100g almond meal
  3. - 2 tablespoons raw cacao powder, plus extra for dusting
  4. - ½ teaspoon pure vanilla extract
  5. - 1 teaspoon peppermint extract
  6. - 2 tablespoons pure maple syrup
  1. Lemon Pie Bliss Balls
  2. - 100g almond meal
  3. - 45g desiccated coconut, plus extra for rolling
  4. - Finely grated zest and juice of ½ lemon
  5. - ½ teaspoon pure vanilla extract
  6. - 2 tablespoons honey

Directions

Choc-Mint Bliss Balls

  1. Line a baking tray with baking paper.
  2. Place the almond meal, cacao powder, vanilla, peppermint and maple syrup in a mixing bowl and mix until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water.
  3. Scoop out one heaped tablespoon of the mixture and roll into a ball using wet hands.
    Place the balls on the lined baking tray and refrigerate for 30 minutes.
  4. To serve, lightly dust with extra cacao powder.
  5. Store in an airtight container in the refrigerator for up to a week.

Lemon Pie Bliss Balls

  1. Line a baking tray with baking paper.
  2. Place the almond meal, coconut, lemon zest and juice, vanilla and honey in a bowl and mix until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water.
  3. Scoop out one heaped tablespoon of the mixture and roll into a ball using wet hands.
    Place the balls on the lined baking tray and refrigerate for 30 minutes.
  4. To serve, roll through some extra coconut to coat.
  5. Store in an airtight container in the refrigerator for up to a week.


Image Source: Kayla Itsines
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