Chai sweet potato bliss balls

You might still remember my other bliss balls recipe. A favorite of many. Now, however, I was craving an autumn variety. And I am happy with the result. 

Sweet potato puree goes so well with the cacao and chai spices. Further, the sweet potato and the chai provide a lovely grounding warmth. Perfect for balancing the windy, cool and turbulent vata properties of autumn. 

Another tip: bake some extra sweet potatoes in the oven while preparing the sweet potato puree and use them in your dinner or breakfast.

Ingredients (12 large or 24 small bliss balls) 

• 100 grams of sweet potato puree 
• 150 grams of almond flour 
• 6 medjoul dates 
• 3 tablespoons of raw cocoa 
• 3 tablespoons of chia seeds 
• 1 teaspoon of chai or gingerbread spices 
• pinch of himalayan salt 
• Optional toppings such as cinnamon, shredded coconut or hazelnut flour

Preparation 

• Pit the dates and soak them in warm water for a few minutes.
• Grind the dates with a (hand)blender or chopper until smooth. 
• Mix all ingredients with a spoon or mixer.
• Roll the mixture into bliss balls.
• Optionally, you can roll the balls through something such as cinnamon, shredded coconut or hazelnut flour.
• Keep the bliss balls in the refrigerator until use.Enjoy! 

How to make sweet potato puree yourself 

• Heat the oven to 200 degrees Celsius. 
• Rinse the sweet potatoes well.
• Pierce them several times with a fork.
• Bake in the oven (on a piece of baking paper on a grid or in a dish) for 45 minutes.
• Let the sweet potato cool on a wire rack.
• Remove the peel.
• Puree the sweet potatoes.
• Keep in the refrigerator until use.

Enjoy your habits today with love and light.

Namasté,

Aimée Kuntz

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