25–30 medjool dates, pitted (about 2 cups packed)

1 ½ cups roasted cashews

½ cup unsweetened coconut flakes

¼ cup cacao powder

¼ cup hemp seeds

2 tablespoons chia seeds

2 teaspoons maca powder

1 tablespoon orange zest

Pinch of flaky sea salt

Melted chocolate, nuts, seeds, dried roses, cocoa or cacao powder, for topping

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Add roasted cashews to a food processor and pulse until finely ground but not a paste.
Add dates, coconut flakes, cacao powder, hemp seeds, chia seeds, maca powder, orange zest, and sea salt.
Process until the mixture starts to clump together. If too dry, add 1–2 teaspoons warm water until it forms a dough-like consistency.
Scoop out tablespoon portions and roll into balls using your hands.
Roll the balls in melted chocolate, crushed nuts, coconut flakes, or cacao powder. Optionally, press on dried rose petals for a decorative finish.
Place the bliss balls on a parchment-lined tray and refrigerate for about 30 minutes to firm up.
Store in an airtight container in the fridge or freezer.

Use almonds or walnuts instead of cashews for variation.

Add cinnamon, nutmeg, or ginger for a spiced winter flavor.

For a nut-free version, substitute sunflower or pumpkin seeds.

Cacao powder can be replaced with cocoa powder for a smoother chocolate taste.

Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.