Carob Coconut Almond Bliss Balls (VEGAN)

Thinking I might have a sweet tooth lately. I always considered myself a savory person(somehow French fries obsessed) but lately I have been looking for more baking ideas, how to make me favorite Mexican dishes vegan, and how many bliss balls mix I can make – seriously, my sweet tooth is evolving.

Told Matt a few months ago that I much rather have anything savory over chocolate (I know, crayyyy) and he kind of laugh because is chocolate, but honestly I would have chosen an avocado toast over a PB one anytime. That has changed though, and I have been having dates with PB almost twice week for a few months, banana and PB and maybe too much PB anything sweet lately. I know, I have an obsession, and I’m trying to have more self-control (laughing inside because that’s so hard).



Anyway, I have been playing around with a few mixes and ideas and putting some things together, and I made this Carob Coconut and almond bliss balls.

They are sweet, moist, and very chocolaty taste. No much coconut in it, just enough to have a bit of a taste, and the PB drizzle on top makes them look fancy AF.

I hope you like them!


Carob Coconut Almond Bliss Balls



3/4-cup almonds
3 tbsp shredded coconut
3 tbsp ground flaxseed
2 tbsp carob powder
1/3-cup pitted dates
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp water
1 tbsp cacao nibs


Pulse almonds, shredded coconut, and flax together in food processor until it reaches a finer texture. Add dates, cinnamon, carob powder, vanilla, water and cacao nibs and pulse again until mixture is well combined. Roll into small bite-sized balls. Drizzle with peanut butterr and store in the refrigerator for up to 5 days! *Best enjoyed at room temp


  • I used a Vitamix to make them, and the mix got a bit dry so added a tiny bit of water, you can use nut milk as well.
  • Bliss balls can be rolled on coconut, or carob powder as well or drizzle other nut butters.
  • Cacao powder can be used instead of carob powder, should taste almost the same.