Raspberry Coconut Bliss Balls Recipe
Bliss balls are fantastic lunchbox treats because they are quick and easy to make, freeze beautifully, and super yummy to eat!
These raspberry and coconut bliss balls remind me of those raspberry and coconut ice slices that were popular back in the day. They taste similar but are a whole lot healthier nowadays with a lot less sugar and oil.
Here is what we used to make this delicious treat.
Frozen raspberries, rolled oats, shredded coconut, sunflower seeds and virgin coconut oil. We also included some raw coconut sugar to taste.
Did we mention how easy they are to make?
We placed the rolled oats and sunflower seeds into our food processor and gave it a good blitz, then added the coconut and gave it another few pulses to chop and mix it well. Then it’s just a matter of adding the raspberries and the coconut oil and blitzing again until the mixture comes together.
Give it a taste test and see what you think. You might find the mixture a little too tart for your tastes — if so, try adding a couple of tablespoons of raw coconut sugar to the mix and pulse again to combine. This little addition turned our little balls from a little to tart to absolute perfection!
We enlisted a little help with our recipe this week! Children love helping in the kitchen, and rolling these bliss balls was the perfect job for Miss 7.
She got her hands good and messy with this job. Plus they turned as pink as her shirt, so she was most pleased with herself!
Refrigerate the balls for an hour to set, then they are ready to enjoy!
These bliss balls can be stored in an airtight container in the fridge for up to a week, or frozen in a ziplock bag for a few months. They really are the ultimate lunchbox filler — cheap, easy to make, healthy, freezer-friendly and delicious!
- 3/4 cup slightly thawed frozen raspberries
- 1 cup rolled oats
- 3/4 cup shredded coconut
- 1/4 cup virgin coconut oil
- 1 tbsp sunflower seeds
- 2 tbsp raw coconut sugar (optional)
- Place oats and sunflower seeds in a food processor and pulse until chopped finely. Add shredded coconut and pulse again.
- Add the raspberries and coconut oil and blitz until the mixture is almost smooth and well combined.
- Taste and decide if you'd like to add some raw coconut sugar or not. If so, add and pulse again to combine.
- Roll into balls and place on a plate or tray. Chill in the fridge for an hour or until set.
- Store in an airtight container in the fridge for up to one week, or in a ziplock bag in the freezer for up to three months.