Homemade bliss balls are great to eat as a healthy snack during the day or for breakfast or as a healthy dessert. You can vary the ingredients starting with a base of strained milk kefir, or a fresh cheese like mascarpone or quark. You can mix in some chopped fresh fruit or dried fruit, cacao nibs or some nuts inside the mixture. You can also use a base of coconut yoghurt if you prefer a non dairy base. For the coating mixture for rolling the balls in, you can use very finely chopped nuts or seeds, desiccated coconut, cacao nibs or raw organic cacao powder. It’s great to make up a batch of bliss balls with different ingredients and coatings. They look great and taste delicious too!


Fruit Bliss Balls – Ingredients


100g mascarpone, quark or another cream cheese of your choice

(5g stevia/raw organic cane sugar/agave nectar if needed)

Zest of orange, lime or lemon


Choose from the following options for the extra filling for the bliss balls:


50g finely chopped fresh berries – blueberries, strawberries and raspberries work well

50g mixed dried fruit finely chopped – you can soak the dried fruit first then drain it so it is less sweet and has a softer texture

100g desiccated coconut

100g cacao nibs finely chopped or crushed dark chocolate


For coating the bliss balls:


Raw organic cocoa powder, crushed dark chocolate, crushed nuts and seeds or desiccated coconut to roll the bliss balls in


Fruit Bliss Balls – Directions


Place all the ingredients in a food processor and blend till smooth. (In a Thermomix 1min/speed 5, scrape down and repeat for another 30s)

Divide the mixture into about 20 bliss balls and then separate the bliss balls into groups and add in the extra fillings – choosing from fresh fruit, dried fruit, desiccated coconut, cacao nibs, crushed dark chocolate etc. Once all the ingredients are well mixed in, roll the mixture into bliss balls then roll each bliss ball in the topping of your choice.

Store the bliss balls in the fridge in an airtight container for up to 5 days or in the freezer in an airtight container for up to 6 months.