Recipe: Berry Bliss Balls

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Simple healthy snacks with this Berry Bliss Balls recipe

Harriet Porterfield of Bo’s Kitchen is releasing a new book next month entitled Eat The Rainbow. Within you’ll find 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body. The book features a section designed for kids which includes some great snacks and treats including this one for Berry Bliss Balls.

Harriet says, “If you love chocolate milk and hazelnut spread, you have to try this dairy-free milk. Comforting, creamy, nutty and chocolatey, it’s irresistible. Containing just five ingredients, it’s totally gluten and refined-sugar free.”

Berry Bliss Balls

Makes: 10–12 balls

Prep time: 5 mins

Freezing time: 15 mins

80g frozen raspberries

100g rolled oats (or gluten-free oats)

40g cashews

2 stoned Medjool dates

1 tbsp smooth or crunchy nut butter

40g dried cranberries

40g goji berries

50g desiccated (shredded) coconut

Coating

20g desiccated (shredded) coconut

Method

It’s rare not to find some form of bliss ball lurking in my fridge. Whether it’s for a mid-morning pick-me-up or to satisfy a sweet craving late at night, bliss balls are always the answer. They’re sweet and satisfying to eat without being full of sugar and fat. These berry bliss balls are naturally sweet, and slightly tart and tangy thanks to raspberries, cranberries and goji berries. They’re an ideal finger food for little ones too as they’re gluten and sugar free.

Put all the ingredients in a food processor or blender and blend until a dough is formed. Transfer to the freezer to firm up for 15 minutes.

Scoop out 10–12 tablespoon-sized pieces of dough, shape into balls and roll through the desiccated (shredded) coconut to coat. These are best enjoyed within 2 days.

Eat The Rainbow is released on 23rd March. For further information head here.

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