Strawberry Coconut Bliss Balls

From the kitchen of Amber Hanson, LN

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.