Strapple Balls

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Strapple Balls? Yeah I know. Crazy name but memorable? Hmmm maybe not. Feel free to just call them Strawberry Apple Bliss Balls if you like. Regardless, these are delicious and Mr 7’s absolute favourite lunchbox snack. He is forever asking me to whip up a batch. They are so incredibly easy and quick I can’t help but say yes.

These Strapple Ball’s use store bought dried strawberries and apple rings. You can purchase these at Coles, health food shops and some food markets. You can purchase preservative free versions however they are hard to find. You can use your own homemade dried fruit. Ensure you keep some moisture to the fruit though otherwise they will be too dry to make bliss balls from. If they happen to be a bit dry simply add a little a little coconut oil, more dried fruit or a drizzle of apple juice or water to bring them together. 

Other ball recipes you may like:

• Apricot Balls
• Caramello Balls
• Chocmallow Balls
• Choc Peppermint Balls
• Coconut and Lime Balls
• Custard Puffs
• Mars Bar Balls
• Milo Balls
• Mini Fruit Balls
• Raspberry Filled Chocolate Balls
• Three Minute Apple Crumble Balls
• Tim Tam Truffles
• Tropical Fruit Balls

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Strapple Balls

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• Author: The road to loving my Thermo Mixer
• Total Time: 5

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Ingredients

Scale 1x2x3x

• 80g dried apple rings
• 100g dried strawberries
• 100g oats, can slightly toast these in a pan if desired first
• 25g pepitas, can slightly toast these in a pan if desired first
• 25g sunflower seeds, can slightly toast these in a pan if desired first
• 1 Tbsp chia seeds, can omit if you don’t like the slight crunch
• 1 tsp vanilla bean paste
• pinch of cinnamon
• 3 Tbsp desiccated coconut

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Instructions

1. Place all ingredients except the coconut into bowl. Speed 10 / 1 minute or until a dough forms. You should be able to squeeze a small amount of the mixture together and it will hold its shape.
2. Roll into 12-15 small balls.
3. Roll in the coconut to coat.
4. Store in an air tight jar in the fridge for 7 days.

Notes

But I don’t have a TMX

• 1. Place all ingredients except the coconut into a food processor. Process on high for 1 minute or until a dough forms. You should be able to squeeze a small amount of the mixture together and it will hold its shape.
• 2. Roll into 12-15 small balls.
• 3. Roll in the coconut to coat.
• 4. Store in an air tight jar in the fridge for 7 days.

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Nutrition

• Serving Size: 12