Coconut Cookie Dough Bliss Balls (Vegan, Paleo)

These date cashew “cookie dough” balls hold a very special place in my heart. They were the first healthy dessert I ever created! I cant believe its taken me so long to get them on the blog…They are refined sugar free, raw, and really only have two ingredients that make up the bulk of it: cashews and dates. That means TONS of healthy fats, protein and unrefined sugar that contains fiber so it wont spike your blood sugar!

Way back in the day, I used to looove baking – and I’m talking refined sugar, refined flour, french baking…with pastries and sugar laden jams – all that good stuff. While all that stuff tastes good, I remember experimenting with these and thinking, Woah…I cannot believe this type of baking is so under the radar! My roommates in university and I devoured the whole batch in a day (maybe not so healthy…woops hehe) but we knew we were onto something.

Fast forward about 5 years and now everyone is making bliss balls! Which makes me so happy. All of this is to say, I am the true inventor of bliss balls and I rule all. Kidding. No wait. Am I? Yes I’m totally kidding.

These are the easiest dessert to make no wonder they caught on so quickly! I have to say I am slightly biased and believe mine are the best (not kidding here). These have been compared to Ferrero Rochers soooo…….top that.



  • 1 1/2 cups raw cashews
  • 1 1/2 cups pitted medjool dates
  • 1 tbsp organic vanilla extract
  • 1 tsp flakey sea salt
  • ½ cup dark chocolate chopped into small pieces, OR ½ cup carob chips
  • 1/2 cup unsweetened unsulfured shredded coconut


  • In a high speed blender or food processor add the cashews, dates, vanilla, and sea salt
  • Blend on high until it forms a smooth dough, scraping down the sides every 30 seconds or so to make sure everything is evenly combined. The dough should come together and be almost uniform in colour.
  • Transfer dough to a large bowl. Add in the chocolate or carob chips and fold in. Roll 1-2 tbsp of the dough into balls with your hands
  • Add the shredded coconut to a shallow bowl or plate. Roll the dough balls (haha. I’m 5. I apologize. Carry on.) in the coconut until they are coated.
  • Refrigerate for 20 minutes and serve! Store in the fridge for 2 weeks or the freezer for months! They are delicious either way.

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