I’m one of those mums who is guilty of eating what’s in my kids lunchbox when we go out. I get hungry, think she won’t miss her cheese and crackers so I gulp them down as quick as can be, only for her to turn around and want the exact thing I have just devoured. Typical. I’m pregnant so food must never be far from my reach and with my two-year-old unwilling to share with me, I’ve had to take matters into my own hands by packing a little snack box for myself.

Peanut butter is my home girl with maple syrup not far behind. These peanut butter bliss balls I have created are peanuty maply goodness perfect for mummy’s morning tea. Sure you could share with the kids, but ask yourself, would they share with you if the peanut butter balls were theirs? I sure know the answer for my child! Keep them up high in the fridge, out of reach and don’t let them see you eating. Kids can always smell weakness! Or you could be a nicer mum than me and share. Either way, I won’t judge.

Peanut butter bliss balls

Makes 15


1/2 cup traditional oats
5 dates, pitted and halved
2 tbsp chia seeds
1/2 cup crunchy peanut butter
2 tbsp cacao
1/4 cup coconut flakes
2 tbsp maple syrup
2 tbsp sesame seeds


Place all of the ingredients (except for the sesame seeds) into the bowl of your food processor and mix on high speed for 30-40 seconds or until chopped and combined. If you have a Tefal Cuisine Companion like me, 30 seconds at speed 12 with the Ultrablade should do the trick.

Roll teaspoons of the mixture into balls and then roll in the sesame seeds to coat. If the mixture is a little dry it can help to wet your hands for this step.

If there are any leftover, place in an airtight container in the fridge or freezer. They should last in the fridge for about a week and about a month in the freezer.

Do you have a favourite bliss ball combination?

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