Raspberry coconut bliss balls
Take school snacks to the next level with these fruity bliss balls. They’re packed with coconut, raspberries and oats.
- 1 cup (135g) frozen raspberries, just thawed
- 1 1/2 cups (135g) rolled oats
- 2 tbs maple syrup
- 1 tbs coconut oil, melted
- 1 tbs chia seeds
- 2/3 cup (50g) desiccated coconut
Place the raspberries, oats, maple syrup, coconut oil, chia seeds and 1/2 cup (40g) of the coconut in a food processor and process until smooth. Transfer mixture to a bowl. Cover with plastic wrap. Place in the fridge for 4 hours or until mixture thickens.
Place the remaining coconut in a small bowl. Roll 1-tbs portions of the raspberry mixture into balls. Roll in coconut to lightly coat. Store in an airtight container in the fridge for up to 2 weeks.