Coconut Cashew Bliss Balls
These bliss balls make a perfect snack for adults and kids alike. Their combination of healthy carbs, protein, and fat will help sustain you until your next meal. It also makes them an excellent post-workout snack…especially when you give them a dusting of Himalayan sea salt to help replace all that sodium you lost while sweating!
There is something about the word bliss that intrigues me every time. I mean, who doesn’t want perfect happiness and joy? So, while I realize there may be a plethora of these balls of joy popping up all over the world wide web, of course, I have to add my own.
I admit, I was surprised that I didn’t add cocoa to these, as I’m definitely a chocolate lover. But I knew that I already had a similar type of recipe on the web, my Chocolate Energy Bites, which nicely fulfill my chocolate cravings.
One of the best parts of these bliss or energy ball recipes is that they require no cooking, making them super quick to whip up and perfect for warm-weather cooking. And since this recipe has only 5 ingredients, it’s one of those recipes you will have memorized after making about 1 time. It’s also really forgiving, so unlike baking recipes that require exact measurements, you can more easily play around with the ingredients and proportions in this. As long as you can roll it into a ball and it tastes good, you are in business!
You can leave them plain or roll them in shredded coconut or sea salt or both. Rolling them in coconut reminds me of the not quite healthy, but oh so delicious chocolate balls I used to make as a child with my mom (which are definitely still worth making for a party or special occasion).
The recipe makes about 16 small-medium balls, of course, I always taste test a bit too much, leaving me with more like 14 balls!
- 1 cup gluten-free oats
- 1 cup Medjool dates, pitted (about 10)
- ½ cup unsweetened, shredded coconut + extra for rolling
- ½ cup raw cashews
- 2 tablespoons virgin coconut oil
- (1 tablespoon water)
- For rolling in:
- Unsweetened shredded coconut
- Himalayan sea salt
- Add oats through coconut oil to a food processor. Pulse or blend until it forms coarse crumbles. You may have to stop the food processor and scrape down sides with a spatula a few times. You will know the mixture is ready when you can squeeze the crumbles together and they stick. (If it seems to dry you could add a tablespoon of water, and additional water 1 teaspoon at a time. How much water depends on how moist the dates were).
- Use clean hands to scoop out about 2 tablespoon-sized portions. Press into balls and then roll in the coconut and/or sea salt if desired; if coconut and sea salt isn't sticking well, drizzle balls with a little water first.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze.