Granola Bliss Balls, gluten-free
Combine five ingredients to make these homemade gluten-free Granola Bliss Balls as part of your weekly meal prep for a healthy breakfast or snack. They come together in one bowl and store in the fridge for weeks, so they can be used up as needed. They're delicious, nutritious and the perfect snack for when you're on the go!
Why make these homemade Granola Bliss Balls?
These gluten-free Granola Bliss Balls are made with a base of nuts, seeds, and puffed rice, which contain healthy fats, fiber, and protein.
They're nutritious and so yummy!
They're portable and can be eaten at home, on the go, or at work.
They're made all in one bowl, no electrical appliances are needed and they store in the refrigerator for up to 2 months!
Watch How to Make It
Make them Dairy-Free, Vegan Friendly or Grain-Free
Substitute the chocolate in this recipe with gluten-free and dairy-free chocolate.
Substitute the honey in this recipe with rice malt syrup for a vegan version.
Substitute the granola in this recipe for a paleo or keto-friendly granola for a grain-free version.
Storage
These Granola Bliss Balls will keep for 2 months if stored in an airtight container in the fridge.
Helpful Tip
Mixture too dry or too moist?
Based on what nut butter you use, this will determine how wet or dry the mixture turns out. Even peanut butters vary based on its ingredients. Due to this, if the mixture seems too wet to form balls, simply add a little more granola or desiccated coconut. If the mixture seems too dry and crumbly, then add more nut butter or honey. Only add a tablespoon at a time with either outcome.
Granola Bites
Makes 12
Prep 10 minutes
Refrigerate 20 minutes
INGREDIENTS
2 cups granola, gluten-free (I used Epicuros Fig, Walnut and Cinnamon)
3/4 - 1 cup peanut butter or nut butter (the amount will depend upon the texture and thickness of the chosen nut butter)
¼ cup honey
¼ cup desiccated coconut
¼ cup white chocolate buttons (Dairy-free optional)
INSTRUCTIONS
1. Combine well in a bowl the granola, peanut butter, desiccated coconut, and honey.
2. Scoop into balls using a cookie scoop or tablespoon, and with damp hands, gently roll into a ball. Place onto a tray, lined with baking paper.
3. Add chocolate chips to a bowl and microwave in 30-second intervals, and stir, until the chocolate has melted. Drizzle back and forth over the granola balls.
4. Refrigerate for 20 minutes before serving. Store in an airtight container for up to 2 months.
Have you tried this recipe?
Share it with me at @createcookshare so I can admire your masterpiece!
Recipe and Photography by Margaret Pahos for @CreateCookShare
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