These little cashews and dried blueberry bliss balls provide all the energy you need in an afternoon pick-me-up snack, with only the good stuff added! Easily made ahead of time and just perfect for grabbing straight from the fridge or packing into lunchboxes.
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Blueberry Bliss Balls
I have been keeping the fridge stocked with these little blueberry crumble bites lately, and I am in snack heaven!
If you have been hanging around the blog for any amount of time you are sure to know that I am a snacker.
My kids are snackers....
And my husband is a snacker.
We go through a lot of snacks.
Keeping up with the snacking habits can become a little time-consuming, especially when you are avoiding processed foods.
Bliss balls to the rescue!
For these blueberry bliss balls you are going to need:
How To Make Blueberry Bliss Balls
These little balls contain only 4 ingredients, take only 10 minutes to put together, and are absolutely delicious!
They really do taste like blueberry crumble in bite-size form, and they are the perfect little afternoon pick-me-up when you need that little burst of energy.
Simple to make:
Add all of the ingredients to a high speed food processor and blend until everything comes together.
You do not want them to be completely smooth, they should have a little bit of texture going on.
A Note On Ingredients
I use dried fruit as it means the balls will last longer without the fruit going off.
You can sub in fresh blueberries, however, the bites will only last about 3 days before the blueberries will turn.
If you do not have dried blueberries on hand, most other dried fruits will work in their place.
Mejdool dates are best.
These are the bigger, stickier dates (like these ones) and they will give your bliss balls that great texture you want. You will find them in the fruit and veggie section of most well stocked supermarkets.
If you can’t find them you can always sub in some neglet or noor dates, although you will need to take one more step before they can be used in the same way as mejdool dates.
Simply soak them in warm water for 5 mins, drain them and then use them as called for in the recipe.
How To Store and Pack Homemade Bliss Balls
These should be stored in the fridge until needed.
They will last for about a week.
They also pack well in a lunchbox, but I would add an icepack in there, especially if the weather is going to be warm, to prevent them from becoming soft and sticky.
If you can't finish a batch, these blueberry bliss balls can easily be frozen to prevent wastage.
To freeze, arrange the bliss balls in a single layer on a baking sheet or a small freezer-friendly tray small enough to fit into the freezer.
Pop the tray with the balls into the freezer.
Remove when frozen and transfer the bliss balls to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Simply remove and allow to thaw slightly before enjoying.
Need More Recipes Like This?
If you have a lot of snackers in your house too, these recipes will come in handy:
- Strawberry Cashew Quinoa Vegan Bliss Balls
- Freezer Friendly Apple Vanilla and Blueberry Mini Muffins
- Blueberry Almond Milk Smoothie
- Easy No-Bake Cashew and Coconut Bliss Balls
- Roasted Hazelnut Bliss Balls from Tin and Thyme
Cashew and Blueberry Bliss Balls
- 1 cup raw cashews
- 7 mejdool dates pitted
- ½ cup dried blueberries
- 1 tsp pure vanilla extract
- Pop the cashews in the blender and pulse until crumbly
- Add the dates, dried blueberries and vanilla and pulse until the mixture comes together, and forms a ball.
- Take 1 tsp of the mixture and roll into a ball. Place on a tray lined with plastic wrap, silicone or parchment paper. Repeat with the rest of the mixture until it is all done (you should get about 20 balls). Pop the balls on the tray into the freezer.
- Once frozen, remove from the tray and store in a ziplock back, or an airtight container (see notes for more storage tips)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe has been updated from the original version published on July 6th 2015 to provide more information and more in-depth tips to the reader.