This simple, no-bake bliss ball recipe was born out of a sunny afternoon gathering dandelion flowers from the yard and wondering how to make something sweet, nourishing, and beautiful from them. The floral notes pair perfectly with lemon and vanilla, and the result is a golden little treat that celebrates spring in every bite. They’re easy to make, naturally sweet, and a delightful way to say yes to edible landscapes.
🍋🌼 Vanilla-Dandelion Lemon Bliss Balls
🌿 Ingredients:
1 cup soft Medjool dates (pitted)
3/4 cup raw cashews (for a creamier base than walnuts)
2 tablespoons dried dandelion petals (crumbled)
1–2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon pure vanilla extract (or seeds from 1/4 vanilla bean)
Pinch of sea salt (optional)
Optional: 2–3 tablespoons unsweetened shredded coconut for coating or mixing in
🌀 Instructions:
Soften dates if needed (soak in warm water for 5–10 min and drain).
Grind cashews in a food processor until finely chopped (but not nut butter).
Add dates, dandelion petals, lemon zest and juice, vanilla, and salt. Process until the mixture sticks together.
Roll into balls (1-inch).
Optional coating: Roll in coconut or more crushed dandelion petals.
Chill 30 minutes to firm. Store in fridge up to 7 days (or freeze up to a month).
Note: I use a small greenhouse to dry my dandelions. I lay them out on hardware cloth stapled to a wooden frame. I’ve also used a dehydrator.