Strawberry and Cream Bliss Balls

Renée Naturally Qualified Naturopath, Nutritionist & Western Medical Herbalist

I’m forever reaching for healthy snacks that hit the spot when a sweet craving comes along, whilst also ticking the nutritious box. Bliss balls are my go-to, as not only are they easy to make, but there are just so many variations of flavours that you can play with! This flavour combo is right up there with my faves. They’re a little bit sweet, a little bit salty and a whole lot of goodness in one small bite. You can play with the addition of supercharging these with superfoods to your liking – beetroot powder, maca, or acai all compliment the flavour and colour profile well! The best thing about these bliss balls? It doesn’t have to be strawberry season to enjoy the taste of summer year-round!


Nutrition Bite: We’re focusing on the star ingredient that adds the vegan crunch and creaminess to these babies—raw cashew nuts. Cashews are an excellent source of plant protein, fiber, and heart-healthy fats. They’re also a good source of copper and magnesium.




1 cup of raw cashews

6 medjool dates

¾ cup of freeze-dried strawberries

1 teaspoon of vanilla extract

Pinch of salt

2 teaspoons of chia seeds (optional)

1 heaped teaspoon of beetroot, maca or acai powder (optional)



  1. Put the cashew nuts into a food processor and process until broken down and crumbly. Make sure they are not processed into a powder, as you want some “bits” still in there to give the balls the best texture.
  2. Add the pitted dates and process until the mixture starts sticking together slightly
  3. Add the vanilla extract, salt, freeze-dried strawberries and chia seeds + superfoods powders (if using) and then pulse until just combined.
  4. Roll one soup-spoon-sized scoop of mixture into a ball. Make sure to roll them until the mixture is well pressed together and holding firm.
  5. Once rolled, place them in an airtight container and store in the fridge. These are best served straight from the fridge, but can also be popped into lunchboxes – no problem! They will last up to 7 days in the fridge, or can be stored in the freezer for up to 3 months.
  6. Enjoy!


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