These sweet raw bliss balls are a quick and easy treat to break up the chocolate overload this Easter. My kids named them ‘Easter Bunny tails’ when they helped me make them because apparently raspberry coconut bliss balls ‘sounds boring’.
Cashews are a great source of monounsaturated fats, antioxidants, and magnesium (nut-free variation below the main recipe). Anti-inflammatory properties and more antioxidants galore from nature’s candy ‘raspberries.’
70g (½ cup) cashew nuts (nut-free below)
80g (1 cup) desiccated coconut
½ cup frozen raspberries
2-3 tablespoons sweetener (rice malt syrup or maple syrup)
Zest of one lemon (optional)
¼ cup extra desiccated coconut to roll them in
Substitute the cashews with toasted sunflower seeds or rolled oats (grind as you would the nuts).
Choose rice malt syrup as your sweetener.
Can’t help but want chocolate? Add a tablespoon of cacao to make them choc-raspberry.
Store and serve
As with any raw treat, these don’t hold up to heat well. I always store them in the freezer and if packing in a lunchbox, pack from frozen and against and ice brick.
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