White Chocolate, Cherry and Coconut Bliss Balls
CATEGORY: SNACKS | SERVES: 12-14 | PREP: 15 MINS | SET: 50 MINS
A Spa-Worthy Snack That Works for Sensitive Digestion
These bliss balls were inspired by signature snacks Becki has created for luxury spa cafés, reworked here into a FIT version that is genuinely kind to sensitive guts. The creamy white chocolate texture comes from coconut cream and dairy-free cream cheese rather than dairy, making them suitable for a wide range of intolerances without any compromise on that rich, satisfying bite. No refined sugar overload, no blood sugar crash and no nuts, making them one of the most accessible allergen-friendly treats in the FIT recipe collection.
Ingredients
Creamy base
150g desiccated coconut
80g coconut cream, thick part only
80g dairy-free cream cheese, coconut-based works best such as Violife Creamy
2 tbsp coconut oil, melted
½ tsp vanilla extract (vanilla bean paste for a more luxurious finish)
1–2 tbsp powdered xylitol to taste (optional)
Flavour
100g frozen cherries, defrosted and roughly chopped
3 tbsp free-from white chocolate chips or buttons
For rolling
Extra desiccated coconut
Method
In a bowl, whisk together the coconut cream, dairy-free cream cheese, melted coconut oil, vanilla and xylitol if using until smooth and thick.
Fold in the desiccated coconut, chopped cherries and white chocolate pieces. Mix until evenly combined and scoopable.
Refrigerate for 20 to 30 minutes until firm enough to roll.
Shape into bite-sized balls. If the mixture softens during rolling, chill briefly again before continuing.
Roll each ball in extra desiccated coconut and refrigerate for a further 20 minutes to firm up before serving.
Why It Works
Coconut in multiple forms provides healthy fats that support sustained energy and satiety, along with fibre that nourishes the gut microbiome. Cherries deliver antioxidants that help manage inflammation, along with natural sweetness that satisfies cravings without a significant blood sugar spike. Using dairy-free cream cheese and coconut cream instead of nuts and dates makes these significantly gentler on IBS-type symptoms, avoiding the common triggers of nut overload and date-driven sugar spikes. The result is a creamy, satisfying treat with more stable energy and better digestive tolerance than most traditional bliss ball recipes.
Easy Variations
For a protein boost, fold in two tablespoons of vanilla plant protein powder. For a lower sugar version, simply leave out the xylitol. For a festive twist, add orange zest or a pinch of cinnamon to the base. For extra creaminess, stir in a tablespoon of coconut butter.
FIT Tip
These keep in the fridge for five to seven days in an airtight container and freeze well for up to three months. Defrost for around ten minutes before eating. Making a batch at the weekend means you have a genuinely nourishing sweet option ready throughout the week, which significantly reduces the likelihood of reaching for something less supportive when cravings hit.
This recipe is nut-free, dairy-free, gluten-free, egg-free and soya-free. For clients following a personalised elimination plan, always cross-reference your specific intolerance results.
Want More Recipes Like This?
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About Becki Hawkins
Becki Hawkins, BSc (Hons), mBANT, CNHC, is the founder of FIT Nutrition & Testing Clinic and a Registered Nutritional Therapist with over 20 years of experience. She specialises in evidence-based personalised nutrition and functional testing, helping clients uncover the root causes of digestive issues, hormonal imbalances and unexplained symptoms. Every FIT recipe is designed around the same principle: real food that works with your body, not against it.