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These berry bliss balls are the perfect pick-me-up between meals. Not too sweet, but fully of nutty flavour, it’s hard to stop at just one – but, given they’re so good for you, who needs to? Blend up a batch on the weekend and store in the fridge to enjoy all week long.
2 cups (160g) plus 1/ 4 cup (20g) desiccated coconut
1 cup (150g) raw cashew nuts
10 medjool dates, pitted & coarsely chopped
125g punnet Driscoll’s raspberries
1 teaspoon vanilla extract
1/ 4 cup (35g) pistachios, finely chopped
Place 2 cups (160g) of the desiccated coconut and the cashews in a food processor. Blend until finely chopped. Add dates, raspberries and vanilla. Blend until well combined and mixture begins to stick together. Transfer into a medium bowl.
Roll into twenty even-sized balls.
Roll half of the balls in the remaining coconut and other half in pistachios, to coat. Place on a tray and refrigerate for 2 hours, or until firm.
Store in an airtight container in the refrigerator for up to 1 week.
