PB + J Collagen Bliss Balls (Gluten-Free, Dairy-Free)
As I noted in my September Newsletter, I love how much this month gives me all of the back-to-school vibes and motivation to be productive and get back on track. We all have certain food memories when it comes to grade school nostalgia as well. For some of us it’s our school lunches and snacks, and for other’s it’s our momma’s home-cooked dinners or post-sport meals.
I feel like having PB+J memories from childhood is so common for a majority of us who have experienced grade school in the states, so when I decided to make these bliss balls after a craving for PB + J, I knew it was the perfect recipe to share in September.
With this recipe, keep in mind that I used a pretty fluid peanut butter, (Sprouts brand unsalted + unsweetened) so if you decided to use a thicker peanut butter, see what adding less oat flour might do, or if it’s too late for that, you can always add some water 1 tsp at time until the dough texture is just right. Honestly, the bliss balls are going to taste great either way, and you really can’t go wrong with making these. Drier just means crumblier, and slightly more difficult to eat on the run. Not the end of the world.
And if you’re wondering how to know when the dough is just right, it should be able to form easily when you roll it in your hand without you having to force it too much into a ball. If it’s separating as you’re rolling it, it’s too dry. If you want to play it safe, make the dough a little more wet, and roll it in some sort of powder (freeze dried raspberry powder, peanut butter powder, and oat or almond flour would all work fine).
These PB+J bliss balls are SO yummy and really brought me back to my school days. I grew up with strawberry jelly in my sammies, but I used freeze-dried raspberry powder in this recipe since that’s the current combo I’ve been loving. If raspberry jelly isn’t your thing, feel free to use whatever freeze-dried fruit you’d want your jelly swirl to be in your PB + J Bliss Balls. I really hope you all enjoy this recipe! Please let me know what you think of them, and if you try a different flavor variation, I’d love to hear it!
Love Always,
Nat
Ingredients:
Jelly Swirl:
1 cup Freeze Dried Fruit (I used raspberries)
2 pitted, soaked Medjool dates
1/2 tsp vanilla extract (optional)
1 pinch salt
Peanut Butter Bliss Ball:
2/3 Cup Sprouts brand unsalted, unsweetened peanut butter
1/4 cup Oat flour (can sub with almond flour or coconut flour if paleo)
2 tbsp Buckwheat groats
5-6 scoops collagen (can sub with 2-3 scoops of vanilla protein)
For Collagen Peptides, I use Vital Proteins OR Thrive Market Brand. For Vanilla Protein, I use Primal Kitchen’s Vanilla Coconut Collagen Fuel.
2 tbsp Lakanto Monkfruit Sweetener
1/4 tsp salt
Directions:
For the jelly swirl, put all ingredients in a blender, and blend until a thick, paste-like texture.
In a large mixing bowl, add all peanut butter bliss ball ingredients (peanut butter, oat flour, buckwheat groats, collagen, and salt) and mix until a cookie dough forms.
Add chunks of jelly swirl 1 tbsp at a time and mix until the jelly and pb ratio is even. This part is all personal preference so if you want it chunky, awesome, and if you want to mix it until it’s all one dough, go for it!
Use a 1-1/2 tbsp cookie scoop to scoop out the dough and roll into balls.
Enjoy right away or refrigerate/freeze until you’re ready to enjoy!