Peanut Butter Bliss Balls

| March 15, 2013 | 15 Comments

peanut butter blisss balls

This is one of those recipes that originated in my hippy days in the Kootenays of British Columbia, Canada.

We had a variety of flavours of ‘Bliss Balls’; this was a favorite.  It did have lots of honey in it though which I reduced the quantity.  You can replace it with rice syrup.  Also, it had wheat germ in it which I replaced to make it gluten free.


3/4 cup honey
1 cup peanut butter
3/4 cup coconut
1 cup toasted sunflower seeds
1/4 cup toasted sesame seeds (for rolling)
1/4 cup currants


  1. Blend honey and peanut butter.
  2. Mix in remaining ingredients except sesame seeds.
  3. Form into 1 inch balls.
  4. Roll balls in sesame seeds.
  5. Set on a plate or cookie sheet and let them form for 2 hours.
  6. Then store in an airtight container, each layer on parchment paper, in the refrigerator for up to 3 weeks.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.



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Category: Recipes, Sugar Free Desserts

Comments (15)

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  1. Galina says:

    Great recipe! Can I replace currants with any other fruit?

  2. Galina, you can replace with any other dried fruit you enjoy. Raisins would be an easy choice. Yes this is a fav yummy recipe; I love peanut butter.

  3. Peggy says:

    I love peanut butter too.
    This recipe looks really delicious. However, being vegan and concerned about the glycemic index, I wonder if you could recommend an alternative to honey. Would Agave Syrup work? If so, would the quantity be the same?

  4. Hi Peggy, you could use Agave Syrup but if you are really concerned about glycemic index then use Coconut sugar syrup as it has the lowest glycemic index. I am sure the quantities will be much the same. Let me know how it works. I love to substitute creating a new taste and do not have the time to do it with everything.

  5. Kristina says:

    Is Coconut flour readily available? Easy to find? if not what would you recommend for a substitute? Thank you!

  6. I have found coconut flour in health food shops and in Bulk Barn.
    You could use finely ground unsweetened coconut but it would be much sweeter. Or almond meal would probably work. My original recipe for the 70’s had wheat germ in it.
    If you do a substitute let us know. I always like to experiement but do not have the time to try everything.

  7. Joy Brown says:

    Dear Ms Herrington,
    Once the bliss balls have been refrigerated, how long cam they go at room temp before perishing? My son wants to take some on his flight to Japan. They’re delicious! Thanks and God bless. Sincerely, Joy

  8. Joy, they will last for a few days so I am sure a for a flight will work. I love these and seeing this post reminds me to make some more soon.

  9. jill says:

    I have looked for this recipe for nearly twenty years! This is the first time I found it!! Thank you

  10. Jill, I am happy you found it. When I wrote up the recipe a few years ago I had to first make it the way I remembered in the 70’s. After a few times I had the recipe down. In those days we never had recipes to make our Bliss Balls, just threw whatever we liked in and Voila we had something delicious.

  11. Bex says:

    Hi Diana, great recipe! Looking forward to trying these out. Do you know if they are freezable?

  12. Bex, I haven’t tried freezing them as they do last a long time in the fridge with the honey. If you do freeze them let us know how it works.

  13. I have not frozen them but cannot see why you could not. Let me know how they work for you. I love these and your question reminds me that to make some soon. :)

  14. NJB says:

    When letting them form, is this at room temp or in the fridge? Also, it says coconut and I assumed shredded until I saw the other person asking about the flour. Is it shredded coconut or coconut flour?

  15. When I let them form it is at room temperature because I prefer to eat them at room temperature.
    Just plain coconut, not flour.

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