Raspberry Coconut Bliss Balls
These Raspberry Coconut Bliss Balls are a bit of a change from the usual chocolate bliss balls. They are really easy to make and so delicious.
Servings: 10 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!
Substitute the cashews with toasted sunflower seeds or rolled oats (grind as you would the nuts but no longer gluten or grain-free if using oats). For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to read the rave reviews and find out more.
Choose rice malt syrup as your sweetener.
Substitute the coconut with more nut meal or oatmeal.
Can't help but want chocolate? Add a tablespoon of cacao to make them choc-raspberry.
How do you family like this super simple bliss ball? Post a comment or rate this recipe.