A strawberry bliss balls recipe that’s full of goodness

If there’s one thing that is an absolute must for lunchboxes, it’s bliss balls. And strawberry bliss balls are like the kings of lunchbox bliss balling. Actually, ‘bliss balling’ sounds kind of rude, so let’s pretend I didn’t write that last sentence.

Reasons why bliss balls are essential lunchbox snacks:

1. You can pack loads of nutritional goodies into a bliss ball, but still call it a treat.
2. They are super-quick to eat.
3. They’re great for munching on while you do other stuff, like play handball.
4. You can make them with whatever you have handy (ie, omit things, add things, bliss ball recipes are very forgiving).
5. They are generally a low-sugar treat (these strawberry bliss balls definitely are).
6. Kids of all ages love them!

You’ll need a food processor to make these strawberry bliss balls. Otherwise, they aren’t fussy and all the work is done in the one bowl.

Another yummy bliss ball recipe: Healthy choc bliss balls

As mentioned above, feel free to sub out or in any of the ‘extra’ ingredients (see below). Just make sure the weight is the same as the extras suggested in the recipe. Try out a few combinations to see what you like best. Check your schools nut/seed policy before you add any of these, and note that some options might take away from the pink colour of your strawberry bliss balls.

Some options for extras include:

• Chia seeds
• Maca powder
• Acai powder
• Pepita seeds
• Sunflower seeds
• Chia seeds
• Flaxseeds
• Nuts like almonds, pistachios or cashews
• Extra coconut
• Rice bubbles
• Protein powder

You can also make these with fresh raspberries or blueberries, depending on what you’ve got on hand. So many options!

Strawberry bliss balls

Makes 20 balls
Takes 20 mins

200g fresh, hulled strawberries
1 cup desiccated coconut
¾ cup traditional oats
2 tablespoons coconut oil

Plus add two extras, like:
2 tablespoons chia seeds
2 teaspoons acai powder
(See above for more options)

2 ½ extra tablespoons coconut, for rolling

Process the strawberries in a food processor until fully pulverised. Dump in all remaining ingredients, except for the extra coconut. Process until fully integrated and smooth.

Now, roll tablespoon-sized scoops of the mix into balls. Put the extra coconut into a shallow bowl, then roll the balls through the coconut to cover.

Lay balls on oven tray and refrigerate until solid.

These keep best in the fridge, but survive fine in the lunchbox until recess and beyond. They are nicer cold, so pack an icepack if necessary.

Will keep in the fridge for at least a week. Freeze in portions in an airtight container for up to a month.