Hello beautiful souls,
It was such a joy to share practice, food and connection together. As promised, here is the recipe for the Sticky Chai Bliss Balls we enjoyed.
In Ayurveda, the spices used in chai — cinnamon, cardamom, ginger and clove — are known as warming digestive spices. They gently support digestion, circulation and grounding in the body. Combined with nourishing nuts and sweet dates, these bliss balls become a balancing little snack that helps sustain energy without the crash. A small pinch of black salt is also lovely here — traditionally used in Ayurveda to support digestion and enhance flavour.
Chai Bliss Balls
Ingredients (makes about 18 balls)
• 1 cup Medjool dates, pitted
• 1 cup raw almonds or cashews
• ½ cup desiccated coconut
• 1 tbsp chia seeds
• 1 tbsp coconut oil
• 1 tbsp honey or maple syrup
• a small pinch black salt
Chai spice mix
• 1 tsp cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• pinch ground cloves
• pinch black pepper
• 1 tsp vanilla extract
Optional additions: cacao nibs or a little orange zest.
Method
- Place the almonds in a food processor and pulse until they form a coarse meal.
- Add the dates, coconut, chia seeds, coconut oil, honey, vanilla, spices and the pinch of black salt.
- Blend until the mixture becomes sticky and holds together.
- Roll into small balls and place in the fridge for about 30 minutes to firm up.
- If you like, roll them in extra coconut, cacao powder or crushed pistachios.
These little bites keep well in the fridge for up to two weeks and also freeze beautifully.
To make a cup of sticky chai:
Simmer your chai with milk or water and add a tiny pinch of black salt. It deepens the flavour and balances the sweetness beautifully.
May they bring warmth and nourishment to your day.
With love,
Bry & Lis