Deliciously easy to make, these choc coconut date balls are a favourite nut-free school snack for my children and taste just like a lamington!


Yield: around 500g (18oz)

Yield: around 1kg (36oz)

Dried Dates, Pitted

250g (8oz)

500g (16oz)


110g (4oz)

220g (8oz)

Desiccated Coconut

140g (5oz)

280g (10oz)

Cocoa Powder

1 tablespoon

2 tablespoons

Coconut Oil

1 tablespoon

2 tablespoons

Vanilla Extract (Optional)

1 teaspoon

2 teaspoons

Plus extra desiccated coconut, for rolling (optional).
Plus fresh raspberries (optional) – add 1 to the middle of each bliss ball (Step 4).

1.  Blend the dates and water together in a food processor (or blender) to make a smooth paste. Check for date seeds (remove if found).
2.  Melt coconut oil.
3.  Blend date paste, coconut, coconut oil, cocoa powder and vanilla (if using) in a food processor (or mix by hand in a large bowl) until combined well.
4.  Roll into balls by hand – TIP use scales for large batches (i.e. 25g per ball).
5.  Pour extra coconut into a bowl and add bliss balls to coat the outside of each bliss ball, if desired. 
6.  Place bliss balls into an airtight container (or zip loc bag) and store in the refrigerator 3-4 days (if fresh raspberries were added) or several weeks in the refrigerator (no fresh raspberries) or several months in the freezer.

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: www.foodpreserving.org

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