Strawberry Bliss Balls
A healthy strawberry ball recipe, these energy bites are low in sugar and pretty in pink!
Servings: 20 Balls
Calories: 92kcal
Equipment
- Food Processor
Ingredients
- 200 g strawberries 1 cup, 12 strawberries
- 150 g oats 1.5 cups
- 140 g sunflower seeds 1 cup
- 50 g desiccated coconut 0.5 cups
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
- 2 tablespoon desiccated coconut For coating the strawberry bliss balls.
Instructions
- Watch the quick recipe video before you get started. Please note in the video I use coconut flour instead of desiccated coconut and don't use maple syrup. I also no longer suggest coconut oil in this recipe as it works just fine without it, but you should still get a good idea on how to make the recipe.
- If you wish to see step by step photos of each image you will find these at the top of the blog post.
- Prepare your strawberries, i.e. remove the tops and weigh or measure them. In the recipe I use 200g, this is a rounded cup of sliced strawberries, if you don't cut up your strawberries it may be closer to 1 and a half or 2 cups.
- Place the strawberries and all the other ingredients in a food processor. Whiz, whizz, whizz, it will take some time, be patient. Eventually it becomes a fine paste and come together as a rollable dough.
- At this point, you may need to refrigerate the mx for a short time (30 mins) this will just make it easier to form the strawberry balls. If you have used frozen berries you can probably step this step.
- Use a tablespoon to scoop portions. A tip here is to use a damp tablespoon, this stops the mix sticking to the spoon.
- Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you.
- Roll the balls in desiccated coconut. I do this by putting a few tablespoons of deisccated coconut in a small bowl, and rolling each ball in the coconut to cover it.
- Refrigerate for 2 hrs or overnight before serving.
Video
Notes
Substitutions
- Strawberries: You can use either fresh or frozen strawberries. I have also made this recipe using blueberries, (many of my readers have too) and you get a lovely purple ball.
- Desiccated coconut: This can be substituted for coconut flour, I used to list coconut flour in the ingredients, but have since realised not everyone has it in their cupboard, and most people were substituting for desiccated coconut so I switched up the recipe.
- Rolled oats: If you need a gluten-free option, quinoa flakes work as do gluten-free weetbix.
- Sunflower seeds: These can be subbed for any mild flavoured nut, I like cashews or macadamia nuts in this recipe, almonds work too. Pumpkin seeds will work but they give a slightly funny colour to these strawberry balls.
- Maple syrup: This can be substituted for honey or left out entirely. When my children were younger they were quite happy with the sweetness level with just strawberries so I could leave it out.
Tips
- Be patient, just when you think the mix will never come together in the food processor, it all of a sudden will.
- Damp hands and equipment. No matter what bliss ball, energy bite or protein ball you are making, the mix is usually quite sticky. Use damp hands and a damp spoon and the strawberry balls will be much easier to roll.
Storage
These bliss balls do best stored in the fridge for up to 3 days or stored in the freezer for up to 3 months.Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 104mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg