1. 2 cups (180g) desiccated coconut

  2. 1/2 cup (45g) rolled oats

  3. 1 punnet (250g) strawberries

  4. 1/4 cup (60ml/80g) Queen Pure Maple Syrup

  5. 2 teaspoons Queen Organic Vanilla Bean Paste


  1. 1

    Add coconut and oats to food processor, and blitz until the oats are fine.

  2. 2

    Hull strawberries, and add them to the processor with the maple syrup and Vanilla Bean Paste. Process until the mixture is well combined and comes together.

  3. 3

    If mixture is sticky, refrigerate for 1-2 hours or until cool enough to easily roll into balls. Roll spoonfuls of mixture into balls, and place in small patty papers. Roll balls in extra coconut if you don’t have mini patty papers on hand.

  4. 4

To make these bliss balls gluten free, simply swap oats for quinoa flakes!

Comments & Reviews

Looks incredible! If I wanted to be extra indulgent with these, would I be able to coat them in melted white chocolate like I would with truffles?


Oh, absolutely!


Could you please let me know how long they last for in the fridge. I made them a couple of days ago and everyone loves them. They are so delicious.


Hi Therese, so glad to hear you enjoyed this recipe! As they contain fresh strawberries, we would recommend storing them in the fridge for no longer than 3 days. Hope that helps – The Queen Team

Queen Fine Foods