I have an obsession with bliss balls.
And I had raspberries in my freezer.
So now I have created an obsession with raspberry bliss balls. Trust me, they are worth the obsession.
Naturally sweetened and totally nutritious, these raspberry bliss balls make the perfect snack between meals or lunch box addition.
And following on from my post a few weeks ago about reducing waste, frozen fruit is such a great way to minimise waste. When your fruit starts to look a little worse for wear simply wash, chop and pop into a zip lock bag. You can see my top tips for freezing fruit HERE.
If you have a toddler you will know that they are the toughest critics. These definitely passed the stringent toddler-approval-testing. My son LOVED these raspberry bliss balls! If you saw my Snapchat (krissyropiha) when I was shooting these you would have seen my cheeky wee man stealing them from my set!
- 1 cup rolled oats
- 4 medjool dates, pitted
- ¼ cup raspberries, fresh or frozen
- 1 tbsp cacao
- 1 tbsp unsweetened almond milk (substitute - rice, oat, coconut milk)
- Desiccated coconut to roll
- Add to a food processor the oats, medjool dates, raspberries and cacao powder and pulse until just combined. This will take approximately 1-2 minutes;
- Add the almond milk and continue to pulse until well combined. The mixture should stick together in the food processor. If you find the mixture is still too stiff you can add an additional tablespoon of almond milk;
- Use a teaspoon and scoop out heaped amounts of the mixture. Roll into a balls and roll through the desiccated coconut;
- Store in the fridge or freezer. These bliss balls will keep for about a week in the fridge (depending on how fresh your raspberries are) or 1-2 months in the freezer.
Do you freeze fruit?