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Brownie Bliss Ball Bats:

Here is a SPOOKtacular idea for Halloween, brownie bliss ball bats. Fun fact, before cake pops got super popular, I used to create a variety of cake pops for different family parties. It was something I had so much fun doing, but they were not the healthy type of cake pops. But I have figured out how to still make my cake pops (aka bliss balls) but with healthier spin. And not to mention 0 baking required with these!


Ingredients you will need:

  1. Georgia Grinders Maple caramel almond butter (substitute any type of nut or seed butter)
  2. Cacao powder or cocoa powder
  3. Coconut oil
  4. Medjool dates
  5. Hu Kitchen chocolate gems (substitute your favorite chocolate chips or chocolate)
  6. Candy eyes
  7. Gluten-free Oreo type cookies (substitute regular Oreos or Trader Joe’s chocolate Joe Joe’s)
  8. Almond flour (substitute coconut flour or Tigernut flour)
  9. Flaxseed meal (substitute ground chia seeds)
  10. Salt
  11. Vanilla extract

Steps to making your bliss balls:

First, soak your medjool dates overnight or in hot water for at least 30 minutes to softened them. But make sure you remove the pits if they have the pit in them. Drain the dates but reserve some of the date water. And add the soaked dates, vanilla extract, cacao powder, coconut oil (not melted), almond butter, almond flour, salt, and flaxseed meal to food processor, and process for 30 seconds.

What should the consistency be like?

And the consistency of the batter should be sticky and easy to roll into balls. But keep in mind, once you refrigerate for at least 3o minutes, this also helps firm up the batter, making it easier to roll into balls. And you can also wet your hands a tiny bit and roll, which helps too.

My batter is too dry and crumble, what do I do?

If the batter is too dry and crumbles as you try to roll. Add one Tbsp at a time of water and process, repeat until you get desired consistency.

My batter is too wet, what do I do?

And if the batter is too wet, simply add 1 Tbsp at a time of either almond flour or flaxseed meal, until you reach your desired consistency. And taste test the batter to make sure you don’t need to add any additional sweetness or seasoning to them.

Dipping the bliss balls:

Once your batter has chilled in refrigerator, use a Tbsp ice cream scooper, scoop out dough, and roll into 18 balls. And melt the chocolate gems with some coconut oil. Then with a fork, dip each bliss ball in chocolate and tap off any excess chocolate, and transfer to a lined baking sheet. And transfer to the refrigerator to allow the chocolate to set a bit. But you don’t want the chocolate to fully set because you will need to add the bat wings and candy eyes while the chocolate is still somewhat wet.

Creating the bat wings:

And while the chocolate is setting, cut your cookies into halves, for the bat wings. Use the halves without the cream filling and save those for consuming while you prep these bliss ball bats. Take two of the cookies and at the same time press into the sides of the bliss balls. And make sure they are secure before moving onto the next.

Candy eyes:

And once the wings are done, add the candy eyes to each bliss ball. But if for any reason the chocolate set faster than anticipated, simply add some melted chocolate to the back of each eye, and add to the bliss ball. And transfer to the refrigerator to allow the chocolate to fully set before enjoying. I let mine sit in the refrigerator overnight.

How to store bliss balls:

Store the bliss balls in an airtight container in the refrigerator for up to 5-6 days, if they last that long. And in the freezer for up to 6 months.

Here are some other spooky treats you will love:

How to Make Mummy Brownies

Grain-Free Spider Cookies

Brownie Bliss Ball Bats

Makes 15 bite size balls


Bliss balls:

  • 1/2 cup Georgia Grinders maple caramel almond butter substitute any nut/seed butter
  • 7 large soaked and drained medjool dates Pits removed
  • 1/3 cup cacao powder substitute cocoa powder
  • 1/2 cup almond flour
  • 3 Tbsp flaxseed meal
  • 2 Tbsp coconut oil not melted
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract

Additional ingredients:

  • 1/2 cup Hu Kitchen chocolate gems substitute any chocolate chips or chocolate of choice
  • 1 tsp coconut oil
  • 10 Kinnitos chocolate vanilla sandwich cookies substitute: Oreos or Trader Joe’s chocolate Joe Joe’s
  • 30 candy eyes



  • Add everything for bliss balls to food processor and process for 30 seconds or until you get a sticky, easy to roll consistency
  • If too wet add 1 tbsp more of almond flour until you reach desired consistency
  • If too dry add 1 tbsp filtered water, or the reserved date water from soaking dates until you reach your desired consistency
  • Roll into 18 balls
  • Melt chocolate with coconut oil, 30 second increments in microwave until melted
  • With a fork, dip bliss ball in chocolate and tap off any excess chocolate, and add to a lined baking dish (I use parchment paper)
  • While the chocolate is still wet, stick two halves of chocolate cookies to each side of the the bliss ball at the same time, to prevent you from touching the wet bliss ball
  • Transfer to refrigerator and let the chocolate harden a bit 5-10 minutes
  • With chocolate semi set add the candy eyes, if the chocolate already set, add some melted chocolate to the back of the eyes and place on bliss ball
  • Store in freezer in an airtight container or refrigerator