Incredibly tasty, nutritionally and beneficial Raw Coconut Beet Bliss Balls are exactly what you need for a quick energy snack on the go. Made out of ground and dried coconut meat (coconut flour) are high in source of fiber, protein, and healthy fats. What’s more, these little gems are free from wheat and other grains which make them gluten free and paleo friendly.
Besides them being super nutritious, they also have a beautiful color! All because of the sweet beet juice powder. Dehydrated at low temperatures beet juice is still high in nutrient content and flavor. Even if you’re not a beet lover, don’t worry you can’t even taste them! Addition of beets makes them sweet enough, however you can add some maple syrup if you like it extra sweet. Sweet and earthy beets are high in nutrients and antioxidants including fibre, folate and vitamin C. Beets also contain nitrates that may help lower blood pressure and improve athletic performance. Try to include beets in your daily diet if you haven’t yet!
One thing I love about making energy balls is that they’re extremely easy to make. A few simple ingredients and a high speed blender or food processor is all you need to make these raw energy balls. What’s more, I love making raw treats during summer when there’s no need to turn on the oven. These Coconut Beet Bliss Balls come together in minutes and can be stored in the fridge for up to a week.
These Raw Coconut Beet Bliss Balls are:
- Paleo friendly
- Raw/no bake
- Gluten free
- Vegan
- High in nutrients and antioxidants
- Quick and easy to make
If you decide to make this recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!
Ingredients
- 1/2 cup coconut flour
- 1/3 cup dates
- 1 tsp sweet beet juice powder
- 1 tsp coconut milk powder (optional)
- 5 tbsp coconut or almond milk
- 1 tbsp maple syrup (add more, reducing milk if you prefer it sweeter)
- pinch of pink himalayan salt
- shredded coconut for coating
Instructions
- In a food processor or high speed blender, combine dates, milk and maple syrup. Blend until paste is formed.
- Add coconut flour, beet powder, coconut powder and pink salt. Blend until a sticky dough forms. If it's too sticky add a little more coconut flour.
- Gently roll into small round balls. Roll balls in shredded coconut.
- Refrigerate in an airtight container for up to a week.
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