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Chai sweet potato bliss balls

12 Nov 2020
by Aimée Kuntz

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



  • 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.


Aimée Kuntz


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