By: Susan Joy
These yummy healthy bite size bliss balls, really do taste like strawberry shortcake. Now you can have your cake and eat it too! You get a big range of nutrients and protein by using two different nuts, dates, coconut, flaxseed, chia and coconut oil. Who would have thought they would taste like cake when mixed together?
Serves: 24 balls | Prep Time: 00:20 | Cooking Time: 00:00
- 250g (1 punnet) fresh strawberries, very finely diced
- 1 cup cashews, raw or activated
- 1 cup brazil nuts, or you can use macadamias
- 10 (1 cup) Medjool date(s), pitted
- 1/2 cup coconut (organic desiccated)
- 3 Tbsp golden flaxseed (fine ground)
- 1 Tbsp chia seeds
- 1/4 cup coconut oil, firm
- 2 tsp vanilla extract (organic)
- 1 tsp cinnamon
- 1/4 tsp pink Himalayan salt
- Extra coconut (organic desiccated), to coat the balls
Wash and dry strawberries, remove green tops and finely dice. Set aside.
To a food processor add, cashews, brazil nuts, dates, coconut, flaxseed, chia, coconut oil, vanilla, cinnamon and salt.
Process for 10 seconds, then use a spatula to stir the mixture and distribute any large pieces of nuts that may not have broken up. Continue processing for approximately a further 15 – 20 seconds. The mixture should look like breadcrumbs, not clumped together but if you squeeze a little mixture between your fingers, it sticks together.
Transfer mixture into a bowl and stir chopped strawberries through by hand. (Don’t be tempted to mix the strawberries by pulsing in the food processor, they turn to mush in seconds.)
Scoop 2 tablespoons of mixture into your palm, press mixture firmly together to form a ball the size of a small golf ball. Repeat with all the mixture. (Slightly dampen your hands If you find they get too sticky).
Place the extra coconut onto a plate. Add some coconut into your palm, roll and press the ball into the coconut in your palm to cover well. Repeat until all balls are covered with coconut.
Place in the fridge for 2 – 3 hours before serving, they are also delicious served half frozen.
Store in an airtight container in the fridge for up to 5 days. If you decide to store in the freezer, don’t allow to thaw completely before eating (fresh fruit can go watery when thawed). You can halve the recipe, if a smaller quantity is required.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.