Bliss Bites
10 mins

These are a great way to sneak those swampy algaes (spirulina and chlorella) into food. I know there’s nothing potentially more frightening than a bright, marshland-coloured powder in food and drink, but this is a good way to get it in because you can’t really tell it’s there. Super easy, these can also be made nut-free and cacao-free for kids’ lunchboxes, using the correct substitutions; use any seed butter (including tahini) you like instead of the nut butter, carob instead of cacao and sunflower seed meal instead of the ground almonds. WIN WIN!


Quantity Ingredient
155g ground almonds
2 1/2 tablespoons coconut oil
2 1/2 tab abc (almond, brazil and cashew butter)
or almond or cashew nut butter
2 1/2 tablespoons raw honey
or maple syrup
1 teaspoon vanilla extract
or 1/2 teaspoon vanilla powder
8 medjool dates, pitted, about 160 g
1 tablespoon white or black chia seeds
40g raw cacao powder
or carob powder
1 teaspoon chorella
or spirulina
1 teaspoon ground cinnamon
extra black chia seeds, for rolling
or hemp seeds, for rolling


  1. Place all the ingredients in your food processor or blender and pulse them together until combined.
  2. Take about a tablespoon of the mixture at a time and roll it into 2.5 cm balls, then roll them in chia seeds to lightly coat. Place them in an airtight container then refrigerate or freeze. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.


  • Hemp seeds can be substituted for another seed and instead of the ground almonds, you can use the same quantity of sunflower seeds ground to a meal in your food processor.
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