How about some velvety blueberry cake bites for a change of pace? I can't even begin to tell you how simple, yet comforting these little blueberry bliss balls are. Honestly, if you've ever had a Need-To-Satisfy-A-Cake-Craving-Right-Now situation on you hands, but without the time to mess with an oven... these will be your friend. What could be better than an instant cake-type fix which requires no baking and doesn't leave a massive amount of leftovers to test your willpower, right? ;)
I went with blueberry because that's what I had on hand, but of course this would work beautifully with raspberries, strawberries, cherries... mmm... possibilities!
The trick is to use a cooked jam though, as it's a lot more concentrated than fresh fruit. I reached for a store-bought fruit-sweetened blueberry jam I had to use up, but this homemade version would work great too. And if you're going for raspberries, give this one a try: balsamic raspberry jam -- gosh, pulling up some old relics from the archives here for you! :) 
This recipe is extremely forgiving... nothing complicated about it, and best of all it's fast. You can go from dessert hankering to blueberry cake bliss in just 15 minutes. These are also perfect to take for snacks on the go or mid-day munchies.
Once you've processed the batter, make sure you roll it into balls straight away, otherwise if it sits around for too long, the coconut in the recipe (which is extremely absorbent) will cause it to dry out. If you find your batter is dry just add a touch more milk to bring it back to the right consistency before rolling.
I loved these bliss balls chilled so I keep them stored in the fridge. Though you can always get to munching on them straight away too... Enjoy!
Blueberry Coconut Bliss Balls
An easy nut-free bliss balls recipe packed with coconut and blueberry jam. Perfect energy bite snack that’s naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 13 - 14 balls
- Category: Bliss Balls
- Method: No Bake
- Cuisine: Dessert
Ingredients
- 1 cup blueberry jam (can use this homemade recipe or a fruit-sweetened version (like St. Dalfour, which is what I used this time)
- 1¼ cup coconut flour
- ¼ cup maple syrup
- ¼ cup unsweetened plant milk (I used almond milk or can use a nut-free milk of your choice)
- ¼ tsp salt
- ½ cup shredded unsweetened coconut for rolling
Instructions
- Process all ingredients, except shredded coconut, in a food processor into a uniform mixture. Allow it to sit for a minute. Meanwhile spread the shredded coconut on a plate.
- Use a 1 tablespoon cookie scoop or just pick out even amounts of the dough with your hands and roll the mixture into balls. Roll each ball in the shredded coconut and set aside. Let them rest a few minutes and enjoy fresh or chilled! (I liked mine refrigerated).
Zy says
Is it ok to use electric hand mixer?
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Audrey says
I haven't tried it that way. I think a mini food processor works best here tbh. Maybe it's doable with a mixer also, but I can't vouch for the consistency -- if you give it a try let me know how it works out for you.
Zy says
Looks yummy. Can i replace it with Oat flour?
★★★★★
Audrey says
Hi Zy, no oat flour wouldn't work here. Just coconut flour due to its highly liquid absorbent nature.
Claire says
So yum!! I can’t wait to try this with strawberry jam!:):)
★★★★★
Audrey says
I'm so glad you enjoyed these, Claire. Thanks for the feedback! :)
Becky Wild says
Hi there. Do you know how long these last for? Many thanks,
Becky
Audrey says
Hi Becky, they'll be good in the fridge for a week (I've never had them last longer than that, so they might be good even longer than that).
Kristine says
What a treat! So easy-and I need easy! Can't wait to try other flavors-these are guilt free in my book-with trying to stay healthy by staying home due to COVID19 its a great time to use that coconut flour sitting in my pantry-love your recipes and website-THANK YOU!
★★★★★
Audrey says
Thanks so much for the lovely feedback, Kristine! I'm glad you're enjoying this recipe.
Dana says
Hi its me again, Dana. I took them to a party and found that several hours later I went back to eat one of the last ones left and it was even better. I would let them sit out at room temperature for a while before serving next time, tasted as good as when 1st made, the little bit dryness from eating them just after being made was no longer there in the bite.
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Audrey says
That's an interesting tip. Thanks for sharing!
Dana says
Wonderful nibbles that only take a few minutes to make, before heading out to a party. I didn't want to go empty-handed. Gosh and it only took a short time to make, I was off with something almost anyone can digest well, especially me.
Thank you Audrey. Your recipes are a Blessing!
★★★★★
Audrey says
So happy to hear that, Dana. Thank you for sharing :)
Laura says
A bit disappointing due to unpredictable texture. Overly moist while rolling balls the very dry texture in eating
★★
Audrey says
Hi Laura. Sorry the recipe didn't work out for you, but thanks for your feedback.
Just curious, did you let the batter sit a little before rolling? Because during that resting period is when it becomes a bit drier so it's easier to roll into a ball and they shouldn't get any drier past this point. It's also possible they were on the moist side for rolling if the jam used was on the runny side (in which case it would take them a bit longer to absorb the moisture.
Laura says
Would this be adaptable to variations?
Audrey says
Hi Laura, I suppose it depends on what kind of variations you have in mind :) It's easily adaptable to other jam flavors. I love these in raspberry and blackberry flavor, for instance.
Nee says
Beautiful and lovely!!!
★★★★★
Audrey says
Thanks for the feedback, Nee -- so glad you like these :)
Kathleen says
What do you think about substituting almond flour for coconut flour?
Audrey says
Hi Katleen, the coconut flour is used here because it's super absorbent (it's a unique property to coconut flour). Almond flour isn't in comparison, so it just wouldn't work. I do have other types of energy bites and dessert balls on my blog though that might work better: https://www.unconventionalbaker.com/all-recipes/ (you can just select "candy & fudge* and "coconut-free" in the categories to get results closer to what you're looking for). There's also a delicious recipe for almond bliss balls in my book Unconventional Treats if you're interested : https://www.unconventionalbaker.com/unconventional-treats-book-videos-options-hp/ (the "cherry almond bites").
Judi says
Love these!!! Have made them three times now - blueberry, strawberry, and raspberry. All were delicious! The first night we ate them chilled from the fridge. We froze the leftovers and from then on ate them right out of the freezer. Perfection! Next...cherry! Thanks for a great recipe!
★★★★★
Audrey says
Thanks for the lovely feedback, Judi. I'm so glad these are working so well for you :)
Catherine says
I am overflowed with our own maple syrup right now (this Spring is amazing for maple sap this year!) , so I used some for the jam and the balls. I used half vanilla pea protein and coconut flour, until the blend reached a good texture, then rolled into hemps seeds. I like the fact that there is no nuts in these balls, and I am so fond of blueberries! The only missing ingredient would be ginger ;)
★★★★★
Audrey says
Thanks for sharing your take on these, Catherine. Ginger + blueberries sounds lovely :) I'm so glad you enjoyed the recipe.
KWeaver says
Delicious!!! Very easy and fast.
★★★★★
Audrey says
So glad you liked them -- thanks so much for the feedback! :)
Cassie Thuvan Tran says
I LOVE this idea! The blueberry coconut bliss balls have the most beautiful and vibrant blue-purple color. Beautiful recipe as always! I might try creating this recipe as little cookies or bars too!
Audrey says
I love the color a lot as well. I did use variations of this idea in cookie bars, like in the lemon ginger turmeric bars -- it works really well as a base for things :) Enjoy it!
https://www.unconventionalbaker.com/raw-ginger-turmeric-lemon-cream-bars/
coconstuff says
hi there, can you please tell me how many g of jam have you added? I’m not familiar with cups really. :/
can’t wait to try them! ?
Audrey says
It's 368 gr according to the jam jar. Enjoy :)
India says
I cant wait to make these and put them in my kid's lunch boxes! 5 stars for simplicity, convenience and being visually appealing!!
★★★★★
Audrey says
Thanks so much, India! I hope they enjoy them. From experience, these in blueberry, raspberry, and black currant flavors are all kid-approved ;)
francesca says
Hey Audrey! Thank you so much for being part of my 50 Epic Vegan Back to School recipes' roundup ♥ I loved your recipe!
★★★★★
Audrey says
Thanks very much, Francesca. Just shared it to my facebook page :)
Ehelen says
Can you use blueberry chai seed jam instead of regular jam?
Audrey says
Yeah, you definitely could, although the texture of the chia seeds will be noticeable in the balls.
Irene V. Fonacier-Fellizar says
Thank You for these! I will try to experiment and use so for my grandson's school "baon" (snack pack). School opens on the 14th of June for private schools in the Philippines. Will give you feedback soonest. - Iff
BTW, I need recepies good for my 91 year old father who finds it hard to chew very solid foods. He has a very choosy palate.
Audrey says
Hi Irene. You're welcome. Hope they worked out for your grandson's snack :)
As for your father, that's an interesting one! I suppose you'd know best what he'd lean more towards, especially if he's picky with flavors. These balls are quite soft though. Firs thing that comes to mind that would likely satisfy someone picky and that's not difficult to chew would be this tartufo ice cream. This caramel coconut cake is quite soft. These apricot slices are pretty smooth and the crust is softer than the typical nutty crusts on many of my other desserts. This pistachio pudding (probably minus the extra pistachios on top) is nice and simple. Avocado chocolate mousse... lots of options around here. Just depends on what would suit his "choosy palate" best ;)
Maria says
What is your cup size? 250 ml?
Audrey says
Hi Maria -- yes, I use a 250ml cup.
Christina says
Nice!!!??
★★★★★
Audrey says
Thanks Christina ?
Tira says
You said you prefer these refrigerated, do they have to be? I am trying to find small treats like this to make for my daughter's trip to Japan. The flight will be almost 12 hours and I'm sure they won't have many options for vegans. I think she would love these.
Audrey says
Hi Tira. They are great at room temp as well and hold up for days. I've been making batches this past week for a friend's daughter to take to school for snacks and they are really good for travel and would work well for a flight. I also made these with raspberry jam the other day and LOVED them, so you can try different jam flavors for variation.
Jessica Allen says
Do you think it would work if I subbed the coconut flour with a protein powder to make them more of protein bites for post work outs?
Audrey says
Hi Jessica,
I did make some batches with protein powder worked in, but I don't think you can swap out all the coconut flour for protein powder (or another flour in general) because the coconut flour is super moisture absorbent in a way that no other flour or powder is so you'd have to change the proportions of all the ingredients in the recipe to make it work. That said, it's just bliss balls, so playing around with quantities is easy enough.
Gem says
Hi Audrey,
What can I substitute the coconut flour with? Have you tried it with any other flour?
Thanks
Audrey says
Hi Gem, I think for this one I'd stick to coconut flour because of its unique moisture absorbent. You'll need to use heaps more of any other kind of flour instead, and that may alter the flavor in many different directions. That said, if you still wanted to give it a go, my immediate thought would be rice flour + tapioca flour, or sweet sticky rice flour (start with the amount specified in the recipe and increase it until you reach a scoopable/rollable consistency. Just be prepared to potentially add a lot more...). If you give it a go with any other flour, let me know how it goes -- I'm all ears.
Anna says
I was so excited to try these and I love the flavor but they are SO dry - any ideas? I tried adding coconut oil but they were still dry. I followed the recipe exactly, using almond milk...
Audrey says
Hi Anna, is it possible that you are packing the coconut flour into the measuring cup? If so, that may be the issue as you essentially end up with more coconut flour that way, and this type of flour is incredibly moisture absorbent (it's THIRSTY!). Try using a bit less of it (or scoop it up loosely with the measuring cup). Also you can add more almond milk to moisten it until you get to your preferred consistency, but fair warning, as you've already experienced it'll take quite a bit to moisten things up (just do it bit by bit until the consistency is right).
Jasmine says
I had the same issue but will try and scoop the flour loosely next time. The flavour was great but you pretty much had to eat one and then have a massively drink.
Audrey says
Thanks for sharing, Jasmine. Let me know how it goes with packing it more loosely -- hope that solves it for the next batch :)
Emily | Oat&Sesame says
So excited to try these! Little snack balls are my go to to keep on hand for that pre-dinner snack attack!
Audrey says
Thank you Emily -- and yes, these are great for snack attack moments :)
Annette says
Ok, I was sceptical. I thought for sure these would have that "raw" texture like most raw recipes. But, your picture looked delicious, so I tried it. I have just one word to describe these, MAGIC! Thank you so much! I am so delightful surprised at the texture & flavor! Delicious! I can't wait to try these again with other flavors- like make a whole little rainbow plate of them!
Audrey says
Annette, thank you so much for the beautiful feedback -- made my day :) I'm so glad to hear you're enjoying these and a rainbow platter sounds lovely.
Trang A says
I have question about this recipes. I don't see any baking or cooking in this. Are we eating uncooked coconut flour?
Audrey says
Hi Trang, yes, that is correct. There's no issue with eating it uncooked. The main thing is to re-hydrate it, which in this case happens when you mix it with the liquids in the recipes.
Heather @Gluten-Free Cat says
I love bite-sized treats, especially wholesome treats like these. So pretty too!
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Audrey says
Thanks very much, Heather.
Mimi says
These are definitely blissful and beautiful!
Audrey says
Thank you, Mimi!
Natalia says
They look so lovely, and the recipe is something original, need to make them too!
Gorgeous pics, Audrey <3
★★★★★
Audrey says
Thank you very much :)
Shabnam says
These look so pretty and seem so simple to make - I can't wait to try them. Thank you so much for sharing this.
P.S. I have made your lemon and chia seed cheesecake a number of time and it is amaazing!!!!
Audrey says
Thank you! And I'm so glad you liked the lemon chia cake -- it's a favorite around here too :)
Ellen Chappelle says
Looks delish, Audrey! I think I'll try this with fresh blueberries instead of jam, this being blueberry season and all... :)
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Audrey says
Great :) I saw someone else shared on Instagram they made this with fresh blueberries and used extra sweetener to offset the milder sweetness of fresh berries vs. jam. Also they didn't turn out purple with the fresh berries (because the color isn't as concentrated), but they said it was delicious.
Natalie | Feasting on Fruit says
This looks exactly like the sort of easy sweet treat I could see myself making at 10pm when I just feel like I need a little more dessert to top the day off :) Very very smart to use jam instead of fruit for more flavor and less moisture. And I think blueberry was the perfect choice because 1) delicious and 2) they're purple!!
Audrey says
I know. I think I was most excited about the purple of all things ??