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’.
If you can’t be bothered rolling balls, you can also double this recipe and press into a lined slice tin. Chill and cut into Bliss Bites.
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.’
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Raspberry Coconut Bliss Balls
- 70 g raw cashew nuts (½ cup) nut-free below
- 100 g desiccated coconut (1 cup)
- 50 g frozen raspberries (½ cup)
- 2-3 tbsp rice malt syrup or maple syrup
- 1 lemon/s zest (optional)
- 25 g desiccated coconut (¼ cup) extra to roll them in
- Grind your cashew nuts in a food processor (TMX 5 seconds, speed 7)
- Add the coconut, raspberries, sweetener and optional lemon zest.
- Mix to combine (TMX 10 seconds, speed 5).
- Roll into balls and then roll in more coconut if you like.
- Store in the freezer and serve from frozen. Enjoy!
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.