Delicious gluten-free, nut-free, dairy-free, soy-free, egg-free and Vegan Bliss Balls! (Makes 12)


  • 1 3/4 cups unsweetened shredded coconut
  • 2 teaspoons melted coconut oil
  • 3 tablespoons maple syrup
  • 2 tablespoons unsweetened coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt


  • Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
  • Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined.
  • Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
  • Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.

NOTE: We like to divide the mixture into two lots and colour one pink with beetroot juice or food colouring.

Thanks to the guys at The Kitchn for the recipe!

Share This