STRAWBERRY BLISS BALLS

Pretty delicious pink strawberry balls – perfect for snacks and super easy to make!

Ingredients for STRAWBERRY BLISS BALLS

Yield: 500g Yield: 1kg
Strawberries* 190g 380g
Medjool dates, pitted 150g 300g
Desiccated coconut 60g 120g
Vanilla extract 1/2 teaspoon 1 teaspoon
Rolled oats 100g 200g
Plus extra desiccated coconut, for rolling.
* Fresh, washed and hulled, or thawed slightly

METHOD:
1. Measure all ingredients into a food
processor.
2. Blend for 30 seconds to a minute on
medium speed, or until mixed well.
3. Roll into balls with dampened fingers – or
use scales for large batches (i.e. 25g per
ball).
4. Cover in extra desiccated coconut.
5. Place bliss balls into an airtight container
(or ziploc bag) and place into the refrigerator
to set for 1 hour.
6. Store bliss balls in the refrigerator and
consume within 3-4 weeks, or place into the
freezer in an airtight container/bag for longer
storage (3-4 months).

NOTES:
o You can do a single, double or more batches of this recipe, depending on your food
processor capacity. Don’t overpack your processor: it’s better to do single batches to make a
smooth textured bliss ball and repeat for larger quantities;
o You can use unsalted nuts i.e. almonds, cashews or macadamias instead of rolled oats;
o Add 30g of protein powder for a single batch (reduce oats to 60g), multiply for bigger
batches.
o 500g makes 10 x Large (50g) or 20 x Medium (25g) or 50 x Mini Bliss Balls (10g)
o 1kg makes 20 x Large (50g) or 40 x Medium (25g) or 100 x Mini Bliss Balls (10g)

Author: Megan Radaich

Image credit: Megan Radaich
Publication:Strawberry Preserving Guide, available HERE