Delicious, delicate and beautiful protein balls made from the pulp that remains after straining homemade cashew milk
If you’re looking for a sweet way to use up that cashew pulp that remains after making cashew milk, I’ve got just the thing.
These cashew bliss balls are delicious and super easy to make, no baking involved!
This post may contain affiliate links. This means, if you make a purchase through one of these links, I may earn an affiliate commission at no extra cost to you. Here you can read my affiliate disclosure.
Are bliss balls the same as protein balls?
In case you are wondering, bliss balls is just another name for protein balls or energy balls.
These are snacks made with nut butter, oats, dried fruit and other nutrient dense ingredients like seeds, cocoa powder.
Usually they have the form of a small ball (hence the name), but sometimes you can also find them in bar form.
I call the cashew balls in this recipe “bliss balls” because the name is just so lovely!
Ingredients you’ll need
These are optional but strongly recommended:
- Chopped matcha chocolate (or chocolate chips)
- Matcha powder (or similar) to coat the balls
The beauty of these balls is that you can adapt them to whatever you have at home.
Bellow are some ideas to help you get creative, but remember, feel free to use your favorite ingredients:
- Cashew pulp
You can make these energy balls with almond pulp. Just take into consideration that the balls will be less tender.
- Cashew butter
Feel free swap the cashew butter for tahini or any other nut butter of your choice. Remember that if you use peanut butter, the peanut flavor will be quite strong.
- Maple syrup
You can switch the maple syrup for rice syrup, agave nectar or honey instead.
Many protein ball recipes use dates to sweeten the balls. This might be nutritionally a good idea, but I didn’t use dates for this recipe because I wanted the balls to have a pale color (and also, one of my sons doesn’t like dates at all and I wanted him to also enjoy the bliss balls).
- Chopped matcha chocolate
Is you don’t have matcha chocolate, you can also use white chocolate or even dark chocolate chips (or chopped chocolate).
The addition of small chocolate bits gives make these protein balls all the more enjoyable. But if you don’t want to use chocolate, you can leave it out (in that case you might want to increase the amount of syrup or add some chopped dried fruit).
- Matcha Powder
If you don’t have matcha powder, you can also use cocoa powder or sakura powder to coat the balls. You can even leave them plain if you wish, but rolling them in powder helps them not to stick together. Also, they look better when coated because they look somehow “raw” is uncoated.
- Other additions
Other great ideas to mix in are coconut flakes, flaxseeds, chia seeds, chopped nuts or any other add-ons that you think might work. Have fun!
How to make bliss balls with cashew pulp
- Combine wet ingredients
In a bowl, mix the cashew pulp, nut butter and maple syrup until combined.
- Add dry ingredients
Add the oats, and chopped matcha chocolate (if using). Mix everything well until you obtain a sticky dough that sticks together when pressed with your fingers.
- Form balls
Form balls with about 1 tablespoon of dough – I made 15 balls with this amount of dough; you can make them bigger or smaller as desired.
- Optionally decorate
Coat each ball in matcha powder, sakura powder or the powder of your choice. Since the balls are still quite soft, you’ll have to be gently during this step. It’s okay if you don’t get the balls completely coated in powder when rolling them in the powder; when you gently roll them in your hands, the powder will extend evenly.
Store in the fridge for at least 4 hours before eating (you can taste them before, but they will be very soft)
These cashew pulp bliss balls can be stored in the fridge for up to 5 days.
Alternatively you can freeze them for up to 2 months. If you are freezing them, simply thaw by leaving them on the countertop for 30 minutes before eating them.
Cashew pulp bliss balls recipe
Cashew pulp bliss balls
- A spoon
- 100 gr. Cashew pulp The remaining after making milk with 100 gr. (⅔ cups) of cashew
- 3 Tbsp. Cashew butter
- 3 Tbsp. Maple syrup
- 1 Cup Rolled oats (80 gr.)
- ½ Oz. Chopped chocolate (15 gr.)
- 1 Tbsp. Matcha powder You can use any powder you’d like: cocoa powder, butterfly pea powder, sakura powder…
- Combine all ingredients together (except the decoration powder) until you a texture you could use to form small balls. If the mixture is too hard, add more nut butter; if it’s to pasty, add more oat.
- Form small balls around the size for a teaspoon.
- Roll the bliss balls in matcha powder (or powder of your choice) to avoid them sticking to each other (and also because it looks nice).
- Put in the fridge for at least 4 hours before eating (you can eat them before and the taste will be great, but they might be too soft). Store in the fridge.
I hope you enjoy these cashew pulp bliss balls!
They allow lots of variations, so feel free to adapt them to your taste and please let me know how they turned out.
If you make regularly vegan milk, check here for more recipes using vegan milk pulp!