Strawberry Bliss Balls Recipes

STRAWBERRY BLISS BALL RECIPE

Steps:

• Place the freeze dried strawberries and sunflower seeds into a food processor and blend until fine.
• Place the remaining ingredients into the food processor and blitz on high speed until the mixture breaks down and sticks together.
• Roll the mixture in your hands into bite sized balls. Roll in extra coconut and store in an airtight container in the fridge or freezer until required.

STRAWBERRY BLISS BALLS

Steps:

• Soak the cashews for 3 hours in some water, rinse and drain well.
• Place all of the ingredients into a food processor and blend until the mixture comes together.
• Transfer the mixture into a bowl and roll into bite size balls using palm of your hands.
• Roll the balls in some extra strawberry powder.
• Transfer to an airtight container and place into a fridge for about an hour to firm up.
• Store in a fridge for up to a week.
• Enjoy!

STRAWBERRY BLISS BALLS

Steps:

• Watch the quick recipe video before you get started. Please note in the video I use coconut flour instead of desiccated coconut and don't use maple syrup. I also no longer suggest coconut oil in this recipe as it works just fine without it, but you should still get a good idea on how to make the recipe.
• If you wish to see step by step photos of each image you will find these at the top of the blog post.
• Prepare your strawberries, i.e. remove the tops and weigh or measure them. In the recipe I use 200g, this is a rounded cup of sliced strawberries, if you don't cut up your strawberries it may be closer to 1 and a half or 2 cups.
• Place the strawberries and all the other ingredients in a food processor. Whiz, whizz, whizz, it will take some time, be patient. Eventually it becomes a fine paste and come together as a rollable dough.
• At this point, you may need to refrigerate the mx for a short time (30 mins) this will just make it easier to form the strawberry balls. If you have used frozen berries you can probably step this step.
• Use a tablespoon to scoop portions. A tip here is to use a damp tablespoon, this stops the mix sticking to the spoon.
• Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you.
• Roll the balls in desiccated coconut. I do this by putting a few tablespoons of deisccated coconut in a small bowl, and rolling each ball in the coconut to cover it.
• Refrigerate for 2 hrs or overnight before serving.

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.

STRAWBERRY BALLS

Steps:

• Beat cream cheese at medium speed of mixer until fluffy.
• Add melted chocolate,beating until smooth.
• Stir in wafer crumbs and preserves,cover and chill 1 hour.
• Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
• Store in airtight container in refrigerator.