I love me some fruit! In all forms, flavours and colours! What about some fruity blissballs? Yes, please! Â 
Blissballs are an amazing way of creating a quick treat for lunch or coffee, or those moments where you just need that little pick me up. And these fruity, colourful blissballs would also make an amazing Easter treat. But to be honest, I wouldn’t need an occasion to devour those again.
I played with three different flavours: raspberry, lemon and lime. And my rather generous collection of powdered foods came to good use. 
As always, this recipe for fruity blissballs is vegan, gluten-free and without refined sugars.
Makes approx. 40 bliss balls:
For the base:
3/4 cup (105g) dates, pitted and chopped
3/4 cup (190ml) water
1 1/2 cup (210g) cashews
For the raspberry flavour:
1 1/4 cup (125g) desiccated coconut
2-3 teaspoon raspberry powder
For the lemon flavour:
1 1/4 cup (125g) desiccated coconut
1 teaspoon ground turmeric
grated zest of 1 to 2 lemons (depending on how zesty you like it)
For the lime flavour:
1 1/4 cup (125g) desiccated coconut
1/2 to 1 teaspoon spirulina powder (or chard powder, chlorella, spinach powder etc.)
grated zest of 1 to 2 limes (depending on how zesty you like it)
Preparation:
1. In a high-speed blender, blend dates and water until smooth. Then add cashews and blend as smooth as possible. It may be recommended to use the temper.
2. Divide the cream in equal parts into three bowls.
3. Add the ingredients for each flavour to one of the bowls and mix well. The dough should become quite form after a few minutes. Should it still be too wet, add some extra desiccated coconut.
4. Form blissballs with your hands. You can also blend two or three flavours into one blissball. Chill finished blissballs until serving. They also freeze very well and can be defrosted as needed.
Enjoy!Â
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
