Sweet potato, quinoa & almond bliss balls

Bliss balls are a nice treat or snack option to enjoy with a fragrant and warm cup of tea or a hot cup of black coffee mid morning. That’s how I enjoy them! They are a nutrient dense snack option to prepare on the weekend and stock up for the week. They are a practical and low glycaemic snack option to pack for work. A good suggestion to make these bliss balls lunch box friendly is to substitute the almond meal with hemp seeds, or a hemp, flaxmeal and chia seeds blend.

Sweet potato, quinoa & almond bliss balls

Leuza Kyne
Prep Time 10 mins
Course Snack
Servings 25 (depending on size)


  • Food processor


  • 1 cup baked and mashed sweet potato (oven baked or boiled)
  • 1 ½ cup almond meal
  • 1 cup cooked and cooled quinoa (equivalent 1/3 cup dry cooked with 1 cup water)
  • 1 cup mixed pumpkin and sunflower seeds processed in a blender or food processor
  • 1 cup shredded or desiccated coconut
  • ½ cup maple syrup
  • 2 tbs raw cacao or cocoa powder
  • 1 heaped tablespoon chia seeds soaked in half cup water for 4 hours
  • 1 tbs coconut oil
  • 2 tsp cinnamon
  • Optional: 1 scoop of grass fed beef collagen or protein powder
  • Hemp seeds and desiccated coconut for rolling the balls


  • Add all ingredients to a large bowl and mix using your hands until all ingredients are well combined.
  • Use a tablespoon to measure half a spoon of the mixture and shape into balls.
  • Roll the balls in hemp seeds or desiccated coconut for finishing.
  • Repeat until all the mixture is finished.


Place the balls in an airtight container and keep in the fridge to be consumed within a week. These can be frozen for up to 4 months. You can take as many as you like and leave in the fridge to thaw overnight for the next day.

Add your comment or reply. Your email address will not be published. Required fields are marked *

Recipe Rating