PBJ Bliss Balls


    Makes: 12 – 15

    Recipe and image by: @Jana MacPherson

    These no-bake bliss balls are flavoured with chocolate and peanut butter and have a delightful Anathoth Farm More Fruit, Less Sugar preserve drop in the centre. These make such a lovely gift, and are delish in a loved one’s lunchbox too!



    • Anathoth Farm More Fruit, Less Sugar Berry with Chia preserve – 15 small drops, around 4 teaspoons
    • 100 grams dark chocolate
    • 2 teaspoons coconut oil
    • 12 Medjool dates, pitted, roughly chopped
    • ½ cup nuts, I used cashews and walnuts
    • 2 tablespoons peanut butter
    • 2 tablespoons cocoa powder
    • 2 tablespoons maple syrup


    1. Take a plate or small baking tray and place a piece of baking paper on top.
    2. Place 15 drops of jam on the baking paper. These are going to be the jam centers of the bliss balls.
    3. Pop them in the freezer for a minimum of 4 hours, or overnight.
    4. The next step is to blitz the nuts in a food processor until they are fine.
    5. Add the dates, peanut butter, cocoa powder & maple syrup.
    6. Whizz until the mix is combined and starts to clump together.
    7. To assemble the next step, take half your jam drops out of the freezer - they defrost fast so it's good to have everything all ready to go.
    8. Scoop a tablespoon of mix and pop the jam drop in the middle and shape the mix around it.
    9. Pop in the freezer for a minimum of 2 hours
    10. When you are ready to coat in chocolate, take the chocolate and melt it with coconut oil. I like to melt it in a bowl over a pot of boiling water. Gently until melted.
    11. Once melted, coat the balls in the chocolate and refrigerate until set.