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  • Makes 16 Chocolate Pistachio Mint Balls and 13 Strawberry Rose Balls

Melt your vegan valentine’s heart with these plant-based Bliss Balls. This recipe yields two fabulous flavors—rich Chocolate Pistachio Mint and radiant Strawberry Rose—both built on a wholesome foundation of toasted oats, date paste, and raisins. Use our simple and delicious Date Paste recipe (note that it requires overnight soaking) or purchase some that contains no added sugar. You can find rose water at Indian and Middle Eastern grocery stores, Cost Plus World Market, and some health food stores.

Vegan Valentines Plant-Based Bliss Balls

Ingredients

  • 2 cups rolled oats
  • ¼ cup toasted shelled pistachios
  • ½ cup freeze-dried strawberries
  • 1 cup Date Paste, divided
  • ½ cup raisins, divided
  • 3 tablespoons cocoa powder
  • ½ teaspoon pure vanilla extract
  • 1 drop peppermint extract
  • 2 pinches salt, divided
  • 1 teaspoon rose water

Instructions

  1. Combine the oats for both flavors and transfer to a warm skillet. Roast for 5 to 10 minutes on medium-low heat, stirring frequently, until the oats give out a toasted aroma. Divide the oat mixture evenly into two mixing bowls; let cool for 10 minutes.
  2. In a food processor or spice grinder, pulse the pistachios to a crumbly or coarse powdery texture. Remove and set aside in a shallow bowl. Repeat with the freeze-dried strawberries. Remove and set aside in a separate shallow bowl.
  3. To assemble the Chocolate Pistachio Mint Balls: Add ½ cup Date Paste, ¼ cup raisins, the cocoa powder, vanilla and peppermint extracts, and 1 pinch salt to one of the bowls of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the chocolate ball in the crushed pistachios until coated, and set aside. Repeat until you have 16 balls.
  4. To assemble the Strawberry Rose Balls, add ½ cup Date Paste, ¼ cup raisins, the rose water, and 1 pinch salt to the remaining bowl of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the ball in the crushed freeze-dried strawberries until coated. Repeat this process until you have 13 balls.
  5. Store in an airtight container in the fridge until ready to serve.

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(5 from 3 votes)
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ian h.6 months ago
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These are the cutest little treats and perfect for sharing with my Valentine!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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