Suitable from 6+ months with Baby Led Weaning (BLW)
The reason I love Bliss Balls is that I can easily make them on an evening when I get 5 minutes, then it’s a fuss free breakfast sorted for the next three days. They are also perfect for both of my children, for my baby Eloise who is doing baby led weaning (BLW) and my toddler Maxie.
In fact, the whole family love them - I always end up keeping a few as a snack for me as well!
For this bliss ball recipe I used raspberries, however you can also use strawberries, blueberries, and I've even made them with mango before! I also made these carrot cake bliss balls which are great for introducing new flavours to weaning babies and for an the go snack.
Your ideas are so clear, made simple and inspiring. Thank you - Carley Stenson
Raspberry Bliss Balls
Ingredients
Ingredients
150g rolled oats
10g chai seeds
2 tbsp peanut butter
1 tbsp maple syrup
200g raspberries
Approximately 20g desiccated coconut
Method
Use a fork to smash the raspberries then in a large mixing bowl, then combine all of the ingredients (apart from the coconut) and mix well with a spoon
Use your hands to create a ball with the mixture, then roll in the desiccated coconut so it is completely covered - repeat this step to create around 10 bliss balls
Refrigerate for an hour or two before serving (or overnight) and keep in an air tight container for up to 3 days in the fridge