Coconut-Beet Bliss Balls

Prep Time: 30 min Servings: 28 balls

What to do

  1. Add the oats to a food processor and pulse until you have a finely ground oat flour. To the oats, add 1 cup of the coconut, macadamia nuts, 1.2 oz strawberries, dates, and salt and process until all ingredients are finely ground into a flour.
  2. Meanwhile, stir together the agave, zest of ½ the orange, orange juice, vanilla, chia seeds, beet powder, and coconut butter in a small bowl, until the beet powder is hydrated and mixture becomes a thick paste.
  3. Pour beet-butter mixture over other ingredients in the processor and pulse until you have a wet dough. Transfer to a bowl and set aside. Return to bowl of processor and pulse remaining dried strawberries (if using) until finely crushed. Transfer to a small bowl for rolling. Add remaining ½ cup coconut and remaining zest of ½ the orange to separate bowl. Use your fingertips to gently rub zest into coconut. Scoop and roll dough into balls (about 1 tbsp in size and roughly 1.25 inches tall), roll first with strawberries and then with coconut. Store in an airtight container in the refrigerator or freeze for long-term storage. Enjoy straight from the fridge!

What you’ll Need

1 ½ cups gluten-free rolled oats

1 ½ cups unsweetened desiccated coconut

1 cup macadamia nuts

1.2 oz. (1 package) organic freeze-dried strawberries, (double amount if rolling balls into crushed strawberries)

4 Medjool dates, pitted

¼ tsp Celtic sea salt

6 tbsp organic light agave

Zest of 1 orange + 1 tsp fresh juice

1 tsp pure vanilla extract

1 tbsp white chia seeds

3 tbsp Love Beets Beet Powder

½ cup raw coconut butter, stirred