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    Home » Recipes » Bliss Balls

    Blueberry Coconut Bliss Balls

    Published: Aug 2, 2016 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 72 Comments

    Jump to Recipe

    Blueberry Coconut Bliss Balls (No-Bake & Free From: gluten & grains, dairy, refined sugar, nuts, and added oils)

    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! :) Blueberry Coconut Bliss Balls (No-Bake & Free From: gluten & grains, dairy, refined sugar, nuts, and added oils)

    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.

    Blueberry Coconut Bliss Balls (No-Bake & Free From: gluten & grains, dairy, refined sugar, nuts, and added oils)

    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 (No-Bake & Free From: gluten & grains, dairy, refined sugar, nuts, and added oils)

    Print

    Blueberry Coconut Bliss Balls

    Blueberry Coconut Bliss Balls (No-Bake & Free From: gluten & grains, dairy, refined sugar, nuts, and added oils)
    Print Recipe

    ★★★★★

    4.8 from 17 reviews

    An easy nut-free bliss balls recipe packed with coconut and blueberry jam. Perfect energy bite snack that’s naturally gluten-free and vegan.

    • Author: Audrey @ Unconventional Baker
    • 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

    1. 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.
    2. 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).

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    Reader Interactions

    Comments

    1. Zy says

      January 18, 2022 at 3:27 am

      Is it ok to use electric hand mixer?

      ★★★★★

      Reply
      • Audrey says

        January 23, 2022 at 1:27 pm

        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.

        Reply
    2. Zy says

      January 17, 2022 at 12:32 am

      Looks yummy. Can i replace it with Oat flour?

      ★★★★★

      Reply
      • Audrey says

        January 23, 2022 at 1:26 pm

        Hi Zy, no oat flour wouldn't work here. Just coconut flour due to its highly liquid absorbent nature.

        Reply
    3. Claire says

      June 05, 2021 at 4:02 pm

      So yum!! I can’t wait to try this with strawberry jam!:):)

      ★★★★★

      Reply
      • Audrey says

        June 07, 2021 at 7:17 pm

        I'm so glad you enjoyed these, Claire. Thanks for the feedback! :)

        Reply
    4. Becky Wild says

      January 18, 2021 at 5:39 am

      Hi there. Do you know how long these last for? Many thanks,
      Becky

      Reply
      • Audrey says

        January 22, 2021 at 3:36 pm

        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).

        Reply
    5. Kristine says

      April 25, 2020 at 2:42 pm

      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!

      ★★★★★

      Reply
      • Audrey says

        January 22, 2021 at 3:36 pm

        Thanks so much for the lovely feedback, Kristine! I'm glad you're enjoying this recipe.

        Reply
    6. Dana says

      March 17, 2019 at 4:42 pm

      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.

      ★★★★★

      Reply
      • Audrey says

        January 22, 2021 at 3:39 pm

        That's an interesting tip. Thanks for sharing!

        Reply
    7. Dana says

      March 17, 2019 at 4:31 pm

      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!

      ★★★★★

      Reply
      • Audrey says

        January 22, 2021 at 3:37 pm

        So happy to hear that, Dana. Thank you for sharing :)

        Reply
    8. Laura says

      February 21, 2019 at 12:43 am

      A bit disappointing due to unpredictable texture. Overly moist while rolling balls the very dry texture in eating

      ★★

      Reply
      • Audrey says

        February 26, 2019 at 2:42 am

        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.

        Reply
    9. Laura says

      January 28, 2019 at 10:46 pm

      Would this be adaptable to variations?

      Reply
      • Audrey says

        February 01, 2019 at 12:46 pm

        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.

        Reply
    10. Nee says

      July 25, 2018 at 7:24 pm

      Beautiful and lovely!!!

      ★★★★★

      Reply
      • Audrey says

        February 01, 2019 at 12:45 pm

        Thanks for the feedback, Nee -- so glad you like these :)

        Reply
    11. Kathleen says

      July 03, 2018 at 8:49 am

      What do you think about substituting almond flour for coconut flour?

      Reply
      • Audrey says

        February 01, 2019 at 12:45 pm

        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").

        Reply
    12. Judi says

      May 27, 2018 at 3:22 pm

      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!

      ★★★★★

      Reply
      • Audrey says

        May 28, 2018 at 8:46 pm

        Thanks for the lovely feedback, Judi. I'm so glad these are working so well for you :)

        Reply
    13. Catherine says

      April 04, 2018 at 7:48 pm

      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 ;)

      ★★★★★

      Reply
      • Audrey says

        April 17, 2018 at 11:42 pm

        Thanks for sharing your take on these, Catherine. Ginger + blueberries sounds lovely :) I'm so glad you enjoyed the recipe.

        Reply
    14. KWeaver says

      March 31, 2018 at 4:09 pm

      Delicious!!! Very easy and fast.

      ★★★★★

      Reply
      • Audrey says

        April 17, 2018 at 11:41 pm

        So glad you liked them -- thanks so much for the feedback! :)

        Reply
    15. Cassie Thuvan Tran says

      March 28, 2018 at 8:32 pm

      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!

      Reply
      • Audrey says

        April 17, 2018 at 11:41 pm

        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/

        Reply
    16. coconstuff says

      October 24, 2017 at 2:04 pm

      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! ?

      Reply
      • Audrey says

        November 23, 2017 at 1:25 am

        It's 368 gr according to the jam jar. Enjoy :)

        Reply
    17. India says

      August 30, 2017 at 4:05 pm

      I cant wait to make these and put them in my kid's lunch boxes! 5 stars for simplicity, convenience and being visually appealing!!

      ★★★★★

      Reply
      • Audrey says

        November 23, 2017 at 1:22 am

        Thanks so much, India! I hope they enjoy them. From experience, these in blueberry, raspberry, and black currant flavors are all kid-approved ;)

        Reply
    18. francesca says

      August 30, 2017 at 9:31 am

      Hey Audrey! Thank you so much for being part of my 50 Epic Vegan Back to School recipes' roundup ♥ I loved your recipe!

      ★★★★★

      Reply
      • Audrey says

        August 30, 2017 at 9:58 am

        Thanks very much, Francesca. Just shared it to my facebook page :)

        Reply
    19. Ehelen says

      July 17, 2017 at 1:14 pm

      Can you use blueberry chai seed jam instead of regular jam?

      Reply
      • Audrey says

        March 27, 2018 at 2:27 pm

        Yeah, you definitely could, although the texture of the chia seeds will be noticeable in the balls.

        Reply
    20. Irene V. Fonacier-Fellizar says

      June 08, 2017 at 12:49 am

      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.

      Reply
      • Audrey says

        July 01, 2017 at 11:12 am

        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 ;)

        Reply
    21. Maria says

      April 05, 2017 at 12:52 pm

      What is your cup size? 250 ml?

      Reply
      • Audrey says

        April 07, 2017 at 11:08 am

        Hi Maria -- yes, I use a 250ml cup.

        Reply
    22. Christina says

      October 11, 2016 at 10:20 am

      Nice!!!??

      ★★★★★

      Reply
      • Audrey says

        October 11, 2016 at 1:49 pm

        Thanks Christina ?

        Reply
    23. Tira says

      September 14, 2016 at 2:36 pm

      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.

      Reply
      • Audrey says

        September 14, 2016 at 2:42 pm

        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.

        Reply
    24. Jessica Allen says

      August 30, 2016 at 4:48 pm

      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?

      Reply
      • Audrey says

        August 30, 2016 at 5:14 pm

        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.

        Reply
    25. Gem says

      August 23, 2016 at 11:56 pm

      Hi Audrey,
      What can I substitute the coconut flour with? Have you tried it with any other flour?

      Thanks

      Reply
      • Audrey says

        August 24, 2016 at 11:19 am

        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.

        Reply
    26. Anna says

      August 18, 2016 at 11:42 pm

      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...

      Reply
      • Audrey says

        August 21, 2016 at 1:40 am

        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).

        Reply
        • Jasmine says

          September 28, 2016 at 10:04 am

          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.

          Reply
          • Audrey says

            September 28, 2016 at 9:14 pm

            Thanks for sharing, Jasmine. Let me know how it goes with packing it more loosely -- hope that solves it for the next batch :)

            Reply
    27. Emily | Oat&Sesame says

      August 15, 2016 at 10:59 pm

      So excited to try these! Little snack balls are my go to to keep on hand for that pre-dinner snack attack!

      Reply
      • Audrey says

        August 16, 2016 at 9:48 pm

        Thank you Emily -- and yes, these are great for snack attack moments :)

        Reply
    28. Annette says

      August 10, 2016 at 9:03 pm

      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!

      Reply
      • Audrey says

        August 16, 2016 at 9:49 pm

        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.

        Reply
    29. Trang A says

      August 08, 2016 at 1:29 am

      I have question about this recipes. I don't see any baking or cooking in this. Are we eating uncooked coconut flour?

      Reply
      • Audrey says

        August 08, 2016 at 10:47 am

        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.

        Reply
    30. Heather @Gluten-Free Cat says

      August 04, 2016 at 9:31 am

      I love bite-sized treats, especially wholesome treats like these. So pretty too!

      ★★★★★

      Reply
      • Audrey says

        August 04, 2016 at 11:51 pm

        Thanks very much, Heather.

        Reply
    31. Mimi says

      August 03, 2016 at 8:56 am

      These are definitely blissful and beautiful!

      Reply
      • Audrey says

        August 04, 2016 at 11:49 pm

        Thank you, Mimi!

        Reply
    32. Natalia says

      August 03, 2016 at 3:42 am

      They look so lovely, and the recipe is something original, need to make them too!
      Gorgeous pics, Audrey <3

      ★★★★★

      Reply
      • Audrey says

        August 04, 2016 at 11:49 pm

        Thank you very much :)

        Reply
    33. Shabnam says

      August 02, 2016 at 7:40 pm

      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!!!!

      Reply
      • Audrey says

        August 04, 2016 at 11:48 pm

        Thank you! And I'm so glad you liked the lemon chia cake -- it's a favorite around here too :)

        Reply
    34. Ellen Chappelle says

      August 02, 2016 at 6:59 pm

      Looks delish, Audrey! I think I'll try this with fresh blueberries instead of jam, this being blueberry season and all... :)

      ★★★★★

      Reply
      • Audrey says

        August 04, 2016 at 10:28 pm

        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.

        Reply
    35. Natalie | Feasting on Fruit says

      August 02, 2016 at 4:20 pm

      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!!

      Reply
      • Audrey says

        August 04, 2016 at 10:26 pm

        I know. I think I was most excited about the purple of all things ??

        Reply

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