Blueberries are my favourite superfood. I use them almost daily in my kids’ lunchboxes (a half-handful is enough for a healthy hit). I like to buy blueberries in bulk when they are in season, then freeze them so I can make these beauties year-round.
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Blueberry Coconut Balls
Metric
Ingredients
237 ml
fresh or frozen blueberries
350 ml
rolled oats
15 ml
melted coconut or MCT oil (see Tips)
15 ml
chia seeds
30 ml
maple syrup
118 ml
desiccated coconut
Ingredients
1 cup
fresh or frozen blueberries
1 1/2 cups
rolled oats
1 tablespoon
melted coconut or MCT oil (see Tips)
1 tablespoon
chia seeds
2 tablespoons
maple syrup
1/2 cup
desiccated coconut
Directions
Time to plug in your food processor and blitz some ingredients.
Drop in the blueberries, oats, oil, chia, maple syrup and 1 tablespoon of the desiccated coconut. Blitz until all the ingredients are pretty smooth and you want to dip your finger in to taste (but don’t do that … unless no one is watching). Pour the mixture into an airtight container and pop it in the fridge for 2 hours or the freezer for 1 hour.
Mark as complete
Place the remaining desiccated coconut onto a small plate or bowl. Use a tablespoon to scoop the cold mixture out, then roll it with your hands until it’s almost perfectly round.
Roll the ball in the desiccated coconut until it is evenly coated. Repeat until you’ve used up all the mixture. (If you’re like me you’ll have to taste test every third one just to make sure the kids will survive.)
Mark as complete
These are best popped back into the fridge in an airtight container until you’re ready to dispatch them in the lunchbox.
I give my kids two or three balls per serve.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 284 |
| Carbohydrates | 36.8g |
| Fiber | 6.8g |
| Protein | 6g |
| Fat | 14g |