Bliss balls recipe for pregnancy and postpartum

If you’ve never made bliss balls before, you’re going to discover here just how easy and quick they are to throw together. There is absolutely no baking required, and the food processor does all the work for you. You really can’t mess them up either, even when you’re seriously affected by foggy pregnancy or new mum brain.

Not only are they simple to make, they’re like little morsels of deliciousness that are perfect to keep handy for those moments when you get a sweet craving, or you need an energy hit between meals. They’re packed full of goodness that is beneficial during pregnancy and during the fourth trimester. They’re protein rich, and high in fibre, healthy fats and carbs, and help to keep your blood sugar stable.

Finally, another amazing thing about these bliss balls is that you can make a huge batch and then freeze them, so you could make some before your bub is due so you’ve got a ready made snack for when you need it most. Don’t have the time or the energy to roll them into balls? No problem, they can be made into a slice instead.

Bliss balls recipe for pregnancy and postpartum

This bliss balls (or bliss slice) recipe is versatile, so if you don’t have some of the ingredients, you can swap them for others. If you find they’re too dry, you can add a little extra coconut oil or water; if they turn out too sticky, simply add a little extra dry ingredients until you get a good texture that’s easy to shape.


7-8 pitted medjool dates

2 Tbsp warm water

1 cup oats

½ cup of natural, smooth peanut butter (or tahini or another nut butter)

3 Tbsp flaxseed meal or chia seeds

2 Tbsp cocoa powder or 1 Tbsp cacao (you can always add a little extra if you like it more chocolatey)

1 Tbsp coconut oil


  1. Soak dates in warm water for a few minutes
  2. Add the dates and water to the food processor, and process on high for 2-3 minutes until a smooth paste forms. You may need to add another Tbsp of water.
  3. Add the rest of the ingredients. Pulse the food processor until a smooth dough forms.
  4. With your hands, roll a tablespoon amount for each ball, or alternatively press the dough into a baking paper lined tray to about ½-1 cm thickness.
  5. Enjoy straight away, refrigerate, or freeze to keep them for longer. If you’ve made a slice, refrigerate it for an hour before slicing into 2cm squares (or whatever size you fancy) before freezing.


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