Strawberry lunchbox balls are a great little treat for lunchboxes, nut free, gluten free and made in just a few minutes!
Strawberry Lunchbox Balls
It’s Sunday night and back to thinking about the week ahead; swimming lessons, appointments, dinners, kid’s lunchboxes……. this is a great recipe to make and keep in the freezer for school lunches.
They are very similar to my Coconut and Apricot Balls but using strawberries, which are in season now during Spring. A treat that is mild in flavour with great fillers like sunflower and chia seeds.
Strawberry Lunchbox Balls
- Total Time: 10 minutes
- Yield: 30 1x
Ingredients
- 200g fresh strawberries
- 30g sunflower seeds
- 1 tbsp chia seeds
- 200g desiccated coconut plus extra for rolling
- 200g sweetened condensed milk
Instructions
THERMOMIX INSTRUCTIONS
Place the strawberries, sunflower seeds and chia seeds into the mixing bowl and blend for 1 sec / turbo, 7 times until really finely chopped.
Add the coconut and condensed milk and mix 10 sec / speed 3, scrape down sides and repeat.
Place extra coconut on a plate, scoop out tablespoons of mixture, roll into a ball then roll in the coconut to coat.
Store in a container with a lid and refrigerate for 2 hours until firm. Store in the fridge for 3 days or freezer for a month.
NON THERMOMIX METHOD
Place strawberries, sunflower seeds and chia seeds into a food processor and pulse until finely chopped.
Add the coconut and condensed milk and pulse until well combined.
Place extra coconut on a plate, scoop out tablespoons of mixture, roll into a ball then roll in the coconut to coat. Store in a container with a lid and refrigerate for 2 hours until firm.Store in the fridge for 3 days or freezer for a month.
Notes
Wet your hands with a little water to help roll into balls without sticking.
- Prep Time: 10 minutes