Brainy Bliss Balls Recipe
I created this recipe for a radio series on Brain Food for the Leaving Cert that I was presenting with Pat Kenny. The response from listeners was so good, that I decided to include the recipe in the book. Super simple to make, economical and really tasty. You probably have all these ingredients already.
Make Ahead:
  1. This recipe is the epitome of make ahead: a batch which will stay fresh for a couple of weeks in the fridge. If you haven’t finished them, you can break them up and mix into porridge or Greek yoghurt. All the ingredients are Pantry Pals, therefore nor highly perishable.
  1. Line a small tray with a silicone sheet or baking paper and set aside.
  2. Mix all the ingredients really well with a spatula.
  3. Wash your hands, rinse them but leave them wet. This helps to shape the bliss balls.
  4. Using wet hands, shape the mixture into 20 bliss balls, rolling them firmly between the palms of your hands. Place the balls on the tray.
  5. Melt the chocolate in a small microwave-proof bowl on high for a minute. Stir. If it is still lumpy, microwave for another few seconds.
  6. Using a spoon, drizzle the melted chocolate over the bliss balls. Alternatively, half dunk each one in the melted chocolate.
  7. Leave the bliss balls to set in the fridge overnight. The peanut butter needs to soak into the oats.
  8. Store in an airtight container in the fridge for up to two weeks.
Recipe Notes

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