Dairy Free Strawberry Bliss Balls made using the leftover pulp when making Coconut Milk from desiccated coconut, no waste ball rolling here!
Dairy Free Strawberry Bliss Balls
These were inspired after reading Sarah Wilson’s latest book and making coconut milk from desiccated coconut, which I had a heap in the pantry. This recipe uses up the waste product from making it, I love no waste recipes like these. Plus January feels like a great time to stock the freezer with lunchbox snacks, I might as well be cooking as I am struggling to get much work done with the kids home everyday.
These are softer than other lunchbox balls I have made due to the fresh strawberries, but they turned out an amazing pink colour and taste really light and fresh. Perfect as a little healthy treat for school lunchboxes.
Dairy Free Strawberry Bliss Balls
- Yield: aprox 16 balls 1x
Description
Dairy Free Strawberry Bliss Balls made using the leftover pulp when making Coconut Milk from desiccated coconut.
Ingredients
- 1 cup coconut pulp
- 200g fresh strawberries
- 3/4 cup oats
- 1 tablespoon chia seeds
- 2 tablespoons coconut oil
- 1/2 cup desiccated coconut for rolling
Instructions
THERMOMIX METHOD
Place all ingredients, other than the desiccated coconut, into the mixing bowl and blend 15 sec / speed 10. Scrape down sids and repeat. Roll mixture into teaspoon sized balls. Spread desiccated coconut onto a large plate, then roll each ball to coat. Place in the fridge to set.
NON THERMOMIX METHO
Place all ingredients into food processor, other than the desiccated coconut, and blitz until the mixture resembles a fine, sticky crumb. Roll into teaspoon sized balls. Spread desiccated coconut onto a large plate, then roll each ball to coat. Place in the fridge to set.
Store in the fridge for up to 5 days or freezer for up to 3 months.
Notes
These are quite soft, so best stored and served straight from the freezer.
Desiccated Coconut from South West Provision
Bamboo Plate from Bobo and Boo
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