Here are recipes for two types of bliss balls. The chai-spiced balls are great – because of the carob, they are caffeine-free, so that means they won’t keep you awake if you eat them late at night. Meanwhile, the ‘Nutella’ balls are healthy and a great way to curb those sweet cravings. They’re easy to make too, and they taste brill straight from the freezer!

Makes 12 balls chai balls and 12 ‘Nutella’ balls. Recipe from Lola Berry's The Happy Cookbook.

Ingredients
For the chai-spiced carob balls
125 g (1 cup) walnuts
60 g (½ cup) rolled oats
180 g (1 cup) medjool dates, pitted
2 tablespoons carob powder, plus extra for rolling
Pinch of ground cinnamon
Pinch of ground cardamom
Chia seeds, for rolling.

For the ‘Nutella’ balls
210 g (1½ cups) hazelnuts, soaked for at least 2 hours or overnight, then rinsed
8 medjool dates, pitted
30 g (¼ cup) raw cacao powder, plus extra for rolling
1 vanilla pod, split and scraped (or a pinch of vanilla powder or a dash of vanilla extract)
60 ml (¼ cup) maple syrup
60 ml (¼ cup) coconut oil, melted
Pinch of salt flakes

Method
For the chai-spiced carob balls
Pop all the ingredients (except the extra carob powder and the chia seeds for rolling) into the blender and whizz.
When it’s a sticky consistency, use damp hands to roll the mixture into balls, then roll them in carob powder and chia seeds until they are nicely coated.
Pop your chai-spiced carob balls into an airtight container and store them in the fridge or freezer –they’ll keep for yonks.

For the ‘Nutella’ balls
Pop everything into a food processor and blitz until the mixture is well combined and starting to stick together.
Use damp hands to roll the mixture into balls, then roll them in raw cacao powder.
Pop them into an airtight container and store them in the fridge or freezer.
You can eat these balls as soon as you’ve made them – they taste great – but I think they really shine when you have them from the fridge, and they become super chewy if you eat them straight from the freezer.