Recipe developed by Sarah deNardi



Makes about 20 balls

15 mins

0 mins

200g Queensland strawberries, hulled
1 tablespoon strawberry syrup (optional)
1 cup desiccated coconut plus a little extra for rolling
¾ cup rolled oats
1 tablespoon nut butter
2 tablespoons coconut oil
Large pinch salt
1 tablespoon chia seeds or chopped toasted nuts


Place all of the ingredients into a food processor
Process until the mixture comes together
If the mix is too sticky add a little more desiccated coconut
Roll into balls and coat in coconut
Store in an airtight container in the fridge for 2-3 days


You can make these balls with oven-dried strawberries which have a more intense flavour and a slightly chewy texture
Try one of the other nut butters like pistachio or almond as a fresh change from peanut butter

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