raspberry coconut paleo bliss balls

Amys Gluten Free Pantry

This recipe for Raspberry Coconut Paleo Bliss Balls from Emily Butler’s blog The Lazy Paleo came across my email last week and looked amazingly delicious. They are. I’m on my second recipe and I think I’m addicted. Using Medjool dates provide just the right amount of sweet. I balked at their price, but found them for a bargain at Trader Joe’s – about the same price as the regular, stiffer Deglet Nour dates most of us are familiar with. Although there’s around 40 or so varieties of dates, the Deglet Nour and Medjool are the most widely available. If you liked dates before, you’ll love these softer, larger ones with a honey/caramel flavor.

Plus, there a lot more to dates than you’d think. They’re great for lowering cholesterol and triglyceride levels, are a wonderful option to refined sugar and have tons of fiber – an excellent choice if you’re prone to frequent back-ups. Had to be said.

It’s almost impossible for me to adhere to a recipe without making changes, so of course I made a few, particularly because macadamias are so expensive. Ultimately, I know The Lazy Paleo would understand, because I was too lazy to use anything other than what I had in my pantry. Also, I like these a little chunky, and straight from the freezer, but that’s me. Great for a quick breakfast on the run or an afternoon pick-me-up when you find yourself wanting a boost.

Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Yield: about 22 balls
Special Equipment: food processor, jelly roll pan

1/2 c. raspberries, washed and thoroughly dried (I bet frozen would work too, just let them completely thaw)
8 medjool dates (Trader Joe’s for these – waaaaay less expensive than anywhere else)
3/4 c. raw cashews
3/4 c. roasted almonds
1/2 c. finely shredded coconut 
4 T cashew butter (Trader Joe’s has a wonderful creamy version)
2 T pure maple syrup
1 1/2 tsp. pure vanilla extract
pinch salt

1/4 c. finely shredded coconut for rolling, later

  1. Place all ingredients except the 1/4 c. shredded coconut) into a food processor and mix until a sticky dough forms, about 25 seconds. If mixture is too wet, add a little more coconut and process again.
  2. Roll into small balls and roll in 1/4 c. shredded coconut before placing onto jelly roll pan.
  3. Place in fridge for 15 minutes.
  4. Remove and place into freezer friendly container or plastic bag. Refrigerate for an hour before serving.



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