These no-bake Bliss Balls have bright berry flavor, are packed with protein and beneficial fats, have only 5 ingredients and store ridiculously well in the fridge for weeks. They are a satisfying snack to share with the kids.

Bliss Balls

I am a huge fan of no-bake snacks, including all manner of Energy Bites and energy balls, these Bliss Balls are 100% my newest favorite. The berry flavor in these is seriously the best—it kind of reminds me of the intense berry flavor of a strawberry milkshake.

The beauty of this recipe is that after you soak the nuts to soften them, the rest of it comes together in minutes. And then the vegan snack can hang out in the fridge for weeks, ready whenever your family needs them. They are also easy to customize with different nuts, seeds, or fruit, so you can make them exactly the way your family prefers.

These are gluten-free, dairy-free, refined sugar-free, and are a great source of beneficial healthy fats and protein. I love them since they are easy to adapt for families with food allergies.

(You may like my Chocolate No-Bake Balls and my No-Bake Fruit and Nut Bars, too.)

What are Bliss Balls?

Bliss balls are similar to energy bites and energy balls in that they are a bite-size snack that typically has nuts or nut butter, oats or coconut, and fruit or chocolate. They may also be called protein balls, depending on the ingredients in the specific recipe. This bliss ball recipe is great for kids, but also adults—particularly as a pregnancy snack, breastfeeding snack, or just an easy snack whenever you need it.

Ingredients You Need

Here’s a look at the pantry staples you need to make this easy homemade snack recipe.

• Cashews: I use roasted unsalted cashews in this recipe since they have a mild flavor and blend easily after briefly soaking in water. You can also use roasted unsalted almonds or roasted unsalted sunflower seeds. Use the latter option to make them nut-free.
• Medjool dates: Look for this variety of dates in the produce aisle as they are often sold refrigerated or near the produce. If they have pits, you’ll want to remove them before you start the recipe. These provide stickiness to help the batter hold together and natural sweetness.
• Vanilla: A little vanilla extract adds flavor that combines really nicely with the berries.
• Rolled oats: I add rolled oats (which are sometimes called “old-fashioned oats” to help ensure that the balls aren’t too sticky. It also adds a little fiber which is a nice bonus.
• Shredded and unsweetened coconut: Adding a small amount of shredded coconut to the mixture adds flavor and, with the oats, helps ensure the mixture is easy to form into balls. (If you prefer, you can use all oats or all coconut.)
• Freeze-dried fruit: I’m showing this recipe with strawberries, but you can also use blueberries or raspberries. Using freeze-dried fruit blends right into the mixture, adding intense flavor that you can’t get from fresh fruit. Look for it in your supermarket near dried fruit.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and the timing.

1. Place the cashews in a medium bowl and cover with water. Let sit briefly to soften. Drain and pat dry with a paper towel.
2. Remove the pits from the dates, if needed. Add the cashews to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
3. Roll out balls of dough.
4. Press into additional shredded coconut if desired. (If the batter becomes sticky, wash your hands and start again. You can serve these chilled or at room temperature.

How to Store

Store the bliss balls in an airtight sealed container in the refrigerator for up to 1 month. They can be served cold right out of the fridge or at room temperature if you pack them to take them on the go.

You can also freeze them for longer term storage in a freezer bag, but honestly, they stay fresh in the fridge for so long that you may not need to. If you freeze them, thaw overnight in the fridge or at room temperature.

Best Tips for Success

• You can use almonds or sunflower seeds instead of cashews. Raw or roasted work, just choose unsalted.
• You may want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouth or make slightly smaller bite-sized balls.
• Roll each in extra coconut if desired.
• Use all rolled oats instead of the coconut if you prefer. (Or all coconut instead of oats and coconut.)
• Use whichever type of freeze-dried fruit your family prefers. We love them with strawberries.

I’d love to hear your feedback on this post, so please rate and comment below!

• Place the cashews in a medium bowl and cover with water. Let sit for 30 minutes to soften. Drain and pat dry with a paper towel.

• Remove the pits from the dates, if needed.

• Add the cashews to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.

• Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into additional shredded coconut if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)

• Serve chilled or at room temperature.

• Store in an airtight container in the fridge for up to 1 month. 
• You may also want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouth.
• You can use almonds or sunflower seeds instead of cashews. Raw or roasted work, just choose unsalted.
• Roll each in shredded coconut or cocoa powder to make them look like truffles.
• Use all rolled oats instead of the coconut if you prefer. (Or all coconut instead of oats and coconut.)

Serving: 2balls, Calories: 144kcal, Carbohydrates: 22g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 312mg, Fiber: 3g, Sugar: 15g, Vitamin A: 12IU, Vitamin C: 161mg, Calcium: 13mg, Iron: 4mg