Here’s an Easter treat with no refined sugar which contains only four ingredients. These coconut bliss balls take about 10 minutes to make, 30 mins in the fridge and then five minutes to finish off. They pack a sweet hit although there is only a small amount of maple syrup in the whole thing and the kids will love to help you make them! Calling them Bunny Tails gives them an Easter twist! If I can reach for these even a couple of times this weekend instead of the brightly coloured foil wrapped chocolates that are everywhere, I’ll be doing well!
Coconut Bliss Balls
Coconut Bliss Balls. Recipe inspired by Indy Power’s Snowballs.
- 150 g Cashew Nuts
- 60 g Dessicated Coconut
- 20 ml Maple Syrup
- 20 ml Coconut Oil
Pulse the cashew nuts and desicated coconut in a blender. Stop and scrape sides a few times if you need to. Keep going until it resembles a fine flour.
Add Maple syrup and melted coconut oil and pulse again until it is well mixed and looks like wet sand.
Place mixture in the fridge for 30 minutes to firm up.
Scoop out a small amount with a spoon and roll into rounds between your palms. Sprinkle coconut on top and roll again so it sticks. Repeat until you’ve used all the mixture.
Refrigerate again until ready to eat.
Here’s what the rest of the Free From Gang have been creating for you this Easter:
Supersize Cream Eggs by Rebecca from Glutarama (GF, DF, Ve)
Healthy Strawberry Puree with Coconut Yoghurt for Kids by Eva at The Healthy Tart (GF, Ve, DF)