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Strawberry Coconut Bliss Balls

5/6/2019

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From the kitchen of Amber Hanson, LN
Picture
Bliss balls, fat bombs, energy bites – there are many names for these snackable spheres. I find they make a nice treat that takes the edge off hunger and satisfy a desire for something sweet. This version is sweetened only with fruit and loaded with healthy fat from coconut. I like to eat them mid-afternoon to keep my hunger under control until dinner or in the evening before bed to help keep my blood sugar stable while I sleep. They don’t take long to mix together in a food processor and can keep refrigerated for about a week or in the freezer for a few months.

​Makes 8-10 servings

Ingredients:
  • 1-2 medjool dates, pitted
  • ¾ cup freeze dried strawberries
  • 2 cups unsweetened shredded coconut plus more for rolling if desired
  • ½ cup virgin coconut oil, soft but not melted
  • ¼ teaspoon vanilla
  • ⅛ teaspoon fine Himalayan salt
Directions:
  1. Place dates in a small bowl and cover with boiling water. Soak for 10 minutes; drain and roughly chop (for more even mixing); set aside.
  2. Place strawberries in the bowl of a food processor and blend until powdery. Add dates, coconut, coconut oil, vanilla and salt. Blend until cohesive.
  3. Form into 2-inch balls. Roll in additional coconut if desired.
  4. Refrigerate until firm. Store refrigerated or frozen.

For a printable PDF, click here.
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