Low Fodmap, Vegan, and Gluten Free Friendly Options
If you’re anything like me, you love to snack. These bliss bites do the trick every single time. There’s moments (many moments) within my day where I’m not quite hangry but also in need of a little something to get me through until it’s actually time for a meal (think pre/post workout, running errands, dessert, airplane snacks, etc). These bliss bites are no-bake as well. You just make the “dough”, form them, and refrigerate them. That’s it. Super simple, yet really satisfying. Warning, you might find yourself coming back to the fridge multiple times a day in “need” of one, two, or five (or maybe that’s just me). Also please note that in order to make it low fodmap, I used sun butter in place of nut butter, but if you don’t have sensitivities you can use any kind of nut/seed butter you’d like! I’ve also included some unflavored collagen peptides in here, but it’s totally optional and if you’re vegan you can obviously omit. They’re not a vital part of this recipe but I will say, I really like incorporating them in.
(all organic if possible)
1/2 cup sun butter
4 tbsp pure maple syrup
1 tbsp cacao powder
2 tbsp hemp hearts
1 tbsp chia seeds
1/2 cup to 3/4 cup oats (I used gluten free)
1 scoop of vital proteins collagen peptides (optional, but I used)
dusted with sea salt and cinnamon
In a mixing bowl, combine the sun butter, maple syrup, hemp hearts, and cacao powder.
Once thoroughly combined, add in the collagen (if using) and mix everything together again. Once it’s fully incorporated add in the oats. I typically start with 1/2 cup of oats and see how everything is sticking together. You can add more if you feel like the consistency needs it. It’s all about preference.
Once everything is combined evenly roll the dough into little balls. Your hands are going to get messy, just embrace it ;) This recipe yields about 9 balls.
Top with sea salt and cinnamon, cover, and place in the fridge for 10-20 minutes.
Snack to your hearts content. Keep in an airtight container and store in the fridge. Lasts for about a week. Store in freezer if you’d like them to last longer!