Cashew, Lemon & Coconut Bliss Balls

Cashew Nut, Lemon & Coconut Bliss BallsThese lemony bliss balls are the perfect treat to store away for a rainy day. You can whip them out when the in-laws come for a cup of tea or when you need to pack a snack for that day trip. They are so lovely & because they are gluten, grain, sugar & dairy free they are actually good for you!


1 1/2 cup of dates (dried)
1 cup raw cashew nuts
1 1/2 cup desiccated coconut
1 lemon (juice & rind)
1/2 shredded coconut


  1. Place the dates & cashew nuts in the food processor & blitz on high until fully blended
  2. Finely grate the rind of the lemon into the mixture, add the juice of the lemon & the desiccated coconut, blitz again on high until the mixture in like cookie dough
  3. This mixture is a little wet compared to some of my other truffle recipes, you may need to add more coconut depending on how juicy your lemon is
  4. With a teaspoon roll the mixture into balls
  5. As you are rolling the balls, have some shredded coconut in your hand & roll the shredded coconut around the ball, pressing it into the ball as you roll
  6. Continue until all of the mixture is rolled into balls
  7. Place in the fridge for 1 hour
  8. They will keep in the fridge for many weeks, so enjoy them either all at once or as a little treat here & there in the coming weeks!


4 thoughts on “Cashew, Lemon & Coconut Bliss Balls

  1. I used dried dates, as well as pecans and pumpkin seeds instead of cashews (just because I had them in the cupboard) and they were awesome! It’s that kind of recipe that you can play with a bit and create diverse snacks. Thanks Caralee 🙂

    • That is great. It is actually how I come up with recipes just by using ingredients that I already have & going from there. Try the Cacao & Cranberry too, they are amazing. Thanks for stopping by. 🙂

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