Sesame rose bliss balls
These sweet beauties were created at my last retreat in the midst of the Austrian mountains. I don’t really cook with recipes so what works best for me, is to write things down after I’m done. When I come out of the “cooking-flow” I then recreate them. Don’t worry too much if you don’t have all the ingredients at home. The core of dates, oats and coconut oil (I use my favorite from Kopfsache, a small sustainable brand based here in Hamburg) is harder to replace, but the spices, seeds, and nuts can be interchanged for what you have around.
Makes 12 medium-sized ones
2/3 cup hot water
1.5 cups oat groats (or steel-cut oats)
1 tsp cardamom powder
1 tsp ginger powder
1 tsp star anise powder
1 tbs coconut oil
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds black or white
2 tbs chia seeds
1 tbs ground rose petals
1/4 lime juice
1/2 cup sesame seeds black or white for rolling
Blender or immersion blender
This is how:
Pit the dates and if they’re not fresh (medjool or other goey ones) soak them in hot water for 15 min.
Meanwhile dry roast the oats in a frying pan together with the cardamom, ginger and star anise powder.
Towards the end, add in the coconut oil and let it melt.
Combine the dates, the oats with spices and coconut oil, the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, rose petals and lime juice in a strong blender and mix until smooth and not too sticky. Or combine the ingredients in a high sided container and blend until smooth with an immersion blender. Add more water as needed but avoid getting it too sticky. Tips, if the batter gets too sticky to handle, add some oats or let sit in the fridge for 20 min to harden slightly.
In a bowl add in some sesame seeds and roll the balls in the seeds.
Put aside on a plate. The bliss balls can be kept in the fridge for 3 days. Before serving, take them out early enough so they come to room temperature. This makes them lighter to digest.
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