Recipes.

Peppermint Bliss Balls

By Lilian Dikmans


I Quit Sugar - Peppermint Bliss Balls recipe by Lillian Dikmans
  • 10 servings
  • Prep - 15 mins
  • Total - 15 mins
I Quit Sugar - Peppermint Bliss Balls recipe by Lillian Dikmans

These Peppermint Bliss Balls from our friend Lilian Dikmans are fructose-free and filled with nourishing good fats and protein, making them a great snack option.  

Servings: 10
Preparation: 15 mins

Tags: , , , , , ,

Ingredients

  • 1 cup brazil nuts.
  • 1 cup desiccated coconut, plus extra for coating.
  • 1/2 cup protein powder of your choice.
  • 2 teaspoons coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 2-3 drops pure peppermint oil.
  • 20 g (85% cocoa) chocolate, melted for drizzling (optional).

Directions

1. Process the brazil nuts and desiccated coconut in a food processor until you get fine crumbs. Add the protein powder, coconut oil, rice malt syrup and peppermint oil and process until well combined.

2. Roll the mixture into balls and coat in the extra desiccated coconut. Leave in the fridge or freezer to set.

3. Once set, drizzle the balls with the melted dark chocolate if desired. Store in the fridge or freezer.


Note

If you like this recipe, check out these more chocolatey Cashew Bliss Balls.

These Peppermint Bliss Balls from our friend Lilian Dikmans are fructose-free and filled with nourishing good fats and protein, making them a great snack option.

Ingredients

  • 1 cup brazil nuts.
  • 1 cup desiccated coconut, plus extra for coating.
  • 1/2 cup protein powder of your choice.
  • 2 teaspoons coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 2-3 drops pure peppermint oil.
  • 20 g (85% cocoa) chocolate, melted for drizzling (optional).

Directions

1. Process the brazil nuts and desiccated coconut in a food processor until you get fine crumbs. Add the protein powder, coconut oil, rice malt syrup and peppermint oil and process until well combined.

2. Roll the mixture into balls and coat in the extra desiccated coconut. Leave in the fridge or freezer to set.

3. Once set, drizzle the balls with the melted dark chocolate if desired. Store in the fridge or freezer.

Note

If you like this recipe, check out these more chocolatey Cashew Bliss Balls.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name