Raspberry Bliss Balls Recipe
Tangy-sweet raspberry bliss balls with coconut and cashews, made in minutes—no baking needed. Perfect for snacks or lunchboxes.
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Servings:
Ingredients
Main Ingredients
- 1 cup raw cashews
- 0.75 cup old-fashioned rolled oats
- 1 cup pitted Medjool dates, packed use soft dates; soak and drain if dry
- 0.75 cup unsweetened finely shredded coconut
- 0.75 cup freeze-dried raspberries, lightly crushed
- 1 tbsp chia seeds
- 0.13 tsp fine sea salt
- 2 tbsp coconut oil, melted
- 1.5 tbsp pure maple syrup
- 1 tsp vanilla extract
- 0.5 tsp finely grated lemon zest
- 0.5 cup unsweetened shredded coconut for rolling
- 2 tbsp crushed freeze-dried raspberries for dusting
Instructions
Preparation Steps
- Pulse cashews and oats in a food processor until a coarse meal forms.
- Add the pitted dates and process until the pieces are finely chopped and starting to clump.
- Add shredded coconut, crushed freeze-dried raspberries, chia seeds, and salt. Pulse to combine.
- Drizzle in melted coconut oil, maple syrup, vanilla, and lemon zest. Process until the mixture sticks together when pressed.
- Scoop about a tablespoon at a time and roll into smooth balls with your hands.
- Roll each ball in shredded coconut mixed with a little crushed raspberry. Chill 20 minutes to set.
Notes
Variation: Swap cashews for almonds, or add a spoonful of vanilla protein powder for extra protein. Storage: Refrigerate in an airtight container up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Raspberry Bliss Balls Recipe flavors. All ingredient ratios and instructions are independently developed.