Coffee cardamom is my current combo obsession. I can’t get enough of it, especially when complimented with a little chocolate.
Sometimes I get hooked on a flavour combination and my brain only thinks in that combination. I actually have to stop myself from making all the coffee cardamom things to share with you. Or at least attempt to space them out, so you’ve been warned that you’ll probably see some more of this combo soon and I hope you love it as much as I do.
Just like me, these delightful little coffee cardamom bliss balls are dateless.
Would you judge me if I told you I’ve been waiting to use that joke for a long time? I do judge me for it, so I get it. The fact that I’ve been hoarding that joke and think it’s so funny probably has something to do with why I am dateless in the first place.
At least I think I’m funny. That’s all that’s important, right?
Anyways, let’s talk about my balls (I had to. I’m sorry). Instead of using the usual bliss ball base of date + nuts, I wanted to switch things up a bit and use chickpeas + oats! Tossed in a little coconut sugar to sweeten them up, some almond butter to help bind, brewed coffee, coffee grounds, and cardamom for flavour, and some cacao nibs for that crunch. Then they’re finished off with a little chocolate just because.
When I moved to NYC I knew I needed to be super budget wise with groceries so I bought a bag of dried chickpeas instead of canned because we all know it’s cheaper. But we also all know it takes more work. Which is why it took me 2ish months before actually cooking some of the dried ones I bought. You guys, I almost bought a can of chickpeas to make this recipe because I didn’t want to bother with the dried. I didn’t though, I stopped myself and made it a goal.
Honestly, it’s so easy and so worth it. I made mine in my rice cooker by following Rebecca’s instructions and it was seriously such a breeze! Don’t worry though, you can just use canned if that’s what you have on hand. Either way, you’ll end up with these awesome little coffee cardamom bliss balls. They’re a perfect snack if you’re on the go, a nice sweet bite after lunch, or break one up on top of your breakfast for some extra tastiness!
If you give these coffee cardamom bliss balls a try, let me know!
- ½ cup cooked chickpeas
- 2 tbsp brewed coffee
- 1 tsp coffee grounds
- ½ tsp cardamom
- 2 tbsp coconut sugar
- 1 tbsp almond butter
- ½ cup oat flour
- 1 tbsp cacao nibs
- 1 tbsp vegan chocolate chips
- Add chickpeas to a food processor and start to break them down. Add in the coffee, cardamom, coconut sugar, and almond butter. Process until smooth.
- While the food processor is running, add in the oat flour a little at a time. It should begin to become one big ball of dough.
- If it still is too wet to roll into balls, add more oat flour until it's firm, but a little sticky.
- Pulse in the cacao nibs.
- Roll into tablespoon sized balls and place on a parchment paper lined plate.
- Let cool in the freezer as you prepare the chocolate drizzle.
- Simply melt the chocolate over a double boiler or in the microwave.
- Drizzle chocolate over the balls and return to the freezer until they're firm and the chocolate has set.
- Store in the freezer for up to a month in an airtight container or ziploc.