Raspberry smoothie bliss balls
Raspberry Smoothie Bliss Balls are a nutritious snack made from raspberries, oats, coconut meat, and sunflower seeds. They're easy to prepare and serve as a quick and satisfying energy boost.
Cook time 0 min
Prep time 70 min
Ingredients:
1/2 cup raspberries1 cup oats
1/2 cup coconut meat
1/3 cup coconut oil
1 tbsp sunflower seeds
Indulge in the perfect blend of fruity goodness and nutritional value with these Raspberry Smoothie Bliss Balls. These bite-sized treats are a delightful mix of raspberries, oats, coconut meat, and a hint of sunflower seeds, making them an ideal snack for any time of the day. Whether you need a quick energy boost or a healthy snack, these bliss balls are sure to satisfy your cravings.
Instructions:
- Measure out all your ingredients and set them on your kitchen counter.
- If your coconut oil is solid, gently melt it by placing it in a small bowl and microwaving for 15-20 seconds, or until it's liquid.
- In a food processor or high-powered blender, add the oats, coconut meat, and sunflower seeds.
- Pulse the mixture a few times until it’s finely ground and well mixed.
- Add the raspberries to the food processor. Blend until the mixture becomes smooth and the raspberries are fully incorporated.
- Slowly pour in the melted coconut oil as the food processor continues to run. This will help bind all the ingredients together.
- After blending, check the consistency of the mixture. It should be sticky enough to hold together when pressed. If it’s too dry, add a few more raspberries or a small amount of water, one teaspoon at a time. If it’s too wet, add a few more oats.
- Scoop out portions of the mixture using a tablespoon or small cookie scoop.
- Roll each portion between your palms to form bite-sized balls (about 1 inch in diameter).
- Place the raspberry bliss balls on a baking sheet or plate lined with parchment paper.
- Refrigerate for at least 30 minutes to firm up before serving.
- Store the bliss balls in an airtight container in the refrigerator for up to a week, or freeze for up to a month. If you freeze them, let them thaw for a few minutes before eating.
With just a handful of ingredients and a straightforward process, these Raspberry Smoothie Bliss Balls are a fantastic addition to your snack repertoire. They are delicious, nutritious, and easy to make, making them perfect for busy individuals who still want to enjoy a healthy treat. Give them a try, and elevate your snack game with these delightful bliss balls!
Raspberry smoothie bliss balls FAQ:
The mixture should be sticky enough to hold together when pressed. If it's too dry, add a few more raspberries or a teaspoon of water. If it's too wet, add more oats.
Chill the bliss balls in the refrigerator for at least 30 minutes to firm them up before serving.
Yes, you can substitute sunflower seeds with other nuts or seeds like chia seeds, flaxseeds, or chopped almonds, depending on your preference.
Store the bliss balls in an airtight container in the refrigerator for up to a week, or freeze them for up to a month. Let frozen bliss balls thaw for a few minutes before eating.
If you don’t have coconut oil, you can use melted butter or another neutral oil such as avocado oil, though this may slightly alter the flavor.
Cooking Tips:
- Use frozen raspberries if fresh ones are not available.: Frozen raspberries can be more convenient and are often just as nutritious as fresh ones.
- Soak the sunflower seeds beforehand.: Soaking the seeds can make them easier to blend and can enhance their nutritional benefits.
- Adjust the sweetness to your liking.: You can add a natural sweetener like honey or maple syrup if you prefer a sweeter taste.
- Chill the mixture before rolling into balls.: Allowing the mixture to chill for 30 minutes can make it easier to handle and shape into balls.
- Store in an airtight container.: Keep the bliss balls in an airtight container in the refrigerator to maintain their freshness for up to a week.
Nutrition Facts
6 ServingsCalories 240kcal
Protein 3.02g
Carbohydrates 14g
Fiber 3.73g
Sugar 1.55g
Fat 20g
More recipes
Mediterranean lentil salad with sun-dried tomatoes and olives
A tasty Mediterranean lentil salad with olives and sun-dried tomatoes.
05 May 2026Twice-baked veggie potatoes with broccoli, red pepper and onion
Satisfying twice-baked potatoes filled with veggies and creamy goodness.
05 May 2026White chocolate ice-cream pyramids
Delicious white chocolate ice-cream pyramids for a fancy treat.
05 May 2026Teriyaki beef with soba noodles
Savoury teriyaki beef served with rice noodles and fresh vegetables.
05 May 2026