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