Coconut and cashews come together for the perfect afternoon indulgence in these Coconut Cashew Bliss Balls. Quick, easy, nutritious, and there’s no cooking involved! Plus they’re sweetened naturally with dates and have no added sugar.
How To Make Coconut Cashew Bliss Balls
First, puree cashews, dates and shredded unsweetened coconut in a food processor until finely ground. Then stream in a little coconut oil and water until the mixture looks like wet sand.
Then I let the mixture firm up a little in the fridge before forming them into bite-sized balls, about a heaping tablespoon each.
If you have mini cupcake holders, you can serve the balls in them for an adorable presentation.
Do you get tired, cranky and hungry (or hangry, as I like to call it) in the late afternoon? Around 3 pm is usually when I get hangry and starting looking around for something to snack on. Don’t fall for the vending machine trap. The next time you’re in this situation, dive into one of these nutrient-dense bliss balls instead. It will satisfy a serious sweet craving and it will make you feel like you’re indulging even though you’re not!
Coconut Cashew Bliss Balls
- ¾ cup unsalted cashews
- 1 cup soft, pitted Medjool dates
- ½ cup unsweetened shredded coconut plus extra for rolling
- large pinch of sea salt
- 1 tablespoon coconut oil
- 1 tablespoon water
- Pulse the cashews in a food processor several times until no large chunks remain. Add the dates, ½ cup coconut and salt and continue to process until a crumbly mixture forms. With the food processor running, pour in the coconut oil and water and process until the mixture looks like wet sand. If needed, add a little bit more water until it holds together.
- Refrigerate the mixture for about half an hour to firm up a little. Then, scoop out heaping tablespoons of the mixture and roll them into balls. Pour some shredded coconut onto a plate and roll the balls in the coconut until they are coated. Devour!