Strawberry Shortcake Bliss Balls

Strawberry Shortcake Bliss Balls

  • Serves: 24 balls
  • Prep Time: 00:20
  • Cooking Time: 00:00

These yummy healthy bite size bliss balls, really do taste like Strawberry Shortcake. Now you can have your cake and eat it too! You get a big range of nutrients and protein by using two different nuts, dates, coconut, flaxseed, chia and coconut oil. Who would have thought they would taste like cake when mixed together?


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 250g (1 punnet) fresh strawberries, very finely diced
  • 1 cup cashews, raw or activated
  • 1 cup brazil nuts, or you can use macadamias
  • 10 (1 cup) Medjool date(s), pitted
  • 1/2 cup coconut - finely-shredded (organic)
  • 3 Tbsp golden flaxseed meal (fine ground)
  • 1 Tbsp chia seeds
  • 1/4 cup coconut oil, firm
  • 2 tsp vanilla extract (organic)
  • 1 tsp cinnamon
  • 1/4 tsp pink Himalayan salt
  • Extra coconut - finely-shredded (organic), to coat the balls


Wash and dry strawberries, remove green tops and finely dice. Set aside.

To a food processor add, cashews, brazil nuts, dates, coconut, flaxseed, chia, coconut oil, vanilla, cinnamon and salt.

Process for 10 seconds, then use a spatula to stir the mixture and distribute any large pieces of nuts that may not have broken up. Continue processing for approximately a further 15 - 20 seconds. The mixture should look like breadcrumbs, not clumped together but if you squeeze a little mixture between your fingers, it sticks together.

Transfer mixture into a bowl and stir chopped strawberries through by hand. (Don't be tempted to mix the strawberries by pulsing in the food processor, they turn to mush in seconds.)

Scoop 2 tablespoons of mixture into your palm, press mixture firmly together to form a ball the size of a small golf ball. Repeat with all the mixture. (Slightly dampen your hands If you find they get too sticky).

Place the extra coconut onto a plate. Add some coconut into your palm, roll and press the ball into the coconut in your palm to cover well. Repeat until all balls are covered with coconut.

Place in the fridge for 2 - 3 hours before serving, they are also delicious served half frozen.

Store in an airtight container in the fridge for up to 5 days. If you decide to store in the freezer, don't allow to thaw completely before eating (fresh fruit can go watery when thawed). You can halve the recipe, if a smaller quantity is required.


Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.


Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

brazil nuts

Brazil nuts are a powerhouse of nutrition. They are the richest dietary source of selenium, only 5 brazil nuts a day will provide you with the recommended daily dietary intake. They are also high in antioxidants and contain vitamin E, manganese, magnesium, zinc and oleic acid. Research has shown that they reduce the risk of heart disease.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

coconut - finely-shredded (organic)

In the majority of my recipes where I use dried coconut, I have used finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

golden flaxseed meal (fine ground)

Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

chia seeds

These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be used as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). Chia seeds can also be used to make delicious chia puddings for breakfast or desserts. There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.


I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut - finely-shredded (organic)

In the majority of my recipes where I use dried coconut, I have used finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).