Raspberry Coconut Cashew Bliss Balls

Makes 20 small balls


3 cups cashews

3 cups coconut

1 pinch of river or sea salt flakes

¼ cup coconut oil

½ teaspoon organic vanilla paste

2 cups fresh or frozen raspberries

4 tablespoons pure maple syrup


Add cashews, coconut, salt, raspberries, coconut oil, vanilla paste and maple syrup to the food processor. Blitz until well combined, scrape down the edges and blitz again. Empty the bliss mix into a large bowl. With clean hands gather some of the mixture and shape and roll into balls. Arrange on a tray and refrigerate for an hour or two, once set store in a large glass jar. They will keep in the fridge for up to 3-4 weeks.



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