Coconut & Blueberry Bites

by Sophie Middleton

September 12, 2016

We recently spoke about the pros and cons of cooking with Coconut Oil, a hugely-popular product that I’ve never in fact used before in my cooking. As Daamini mentioned, the rise of Veganism has indeed made this product out to be the one item that every health-conscious person must have in their kitchen, and even more so to replace oils when cooking. Not only a must in the kitchen, beauty experts continue to boast the benefits of using coconut oil for your hair, face and skin. I must have been missing something!

This recipe, where I’m using Coconut and Coconut Oil for the first time, was inspired by the lack of healthier, yummy snacks available in shops aside from the usual indulgent chocolate biscuits and sweets. At just 74 calories a bite and an easy treat for both vegetarians and vegans to make, these bites won’t leave you feeling so guilty. They are light, fruity and coconutty! Everything you want from a light snack on the go.

I’ve added Oatbran which I regularly use in my pancake recipes as its packed with energy and fibre and I’ve also chosen to replace normal fat-free Greek yoghurt with soya yoghurt. More importantly, these bites contain no refined white sugar to make them sweet. The combination of coconut with blueberry works perfectly to give just enough sweetness in one go.

They’re great fun to make with young children – I certainly enjoyed making them myself! Use my photograph guide to help you along the way. You’ll thank me later…

Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Click here to download the printable recipe!






Quick Look
Servings - 20
74 - Calories
Time : 50 Minutes

You will need:

  • 1 cup of Oatbran
  • 1 1/3 cup of Desiccated Coconut
  • 3 tablespoons of Coconut Oil
  • 3 tablespoons of low-fat Soya Yoghurt 1 tablespoon Pure Maple Syrup
  • 2 teaspoons of Vanilla Extract
  • 2/3 cups Blueberries
  • A shape mould of your choice

  1. Add 1 cup of the desiccated coconut, 2/3 of the Oatbran and all of the coconut oil into a bowl and stir. Then add the yoghurt along with the rest of the desiccated coconut and Oatbran and stir to make a mix. The mix will dry up again with the rest of the coconut and Oatbran.
  2. Add the maple syrup, vanilla extract, the blueberries and either blitz in a food processor or mash in the bowl.
  3. Using a teaspoon, spoon the mix into your mould, OR if you’d like to make them into balls, cover the bowl in cling film and place in the fridge for 30 minutes.
  4. Take the mix or mould with filling out of the fridge and either release the shapes from the moulds or alternatively for the balls, take small sections of the mix, and roll into balls.
  5. Cover a clean surface with some of the desiccated coconut and sprinkle your shapes or balls in the coconut.
  6. Enjoy as a snack on the go or with friends mid morning for a great energy and fibre boost!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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