Fermented blueberry lemon bliss balls

These low carb fermented blueberry lemon bliss balls are a gut-loving probiotic fermented, living food that both helps to nourish and heal. Made with whole food plant based ingredients and family-friendly. 

Whilst doing the Kultured wellness gut health program I was looking for recipes that were both low carb (or keto) and specifically beneficial to gut health. Combining the healing powers of fermented foods with low carb coconut, anti-parasitic coconut oil and fresh lemon these fermented blueberry lemon bliss balls were born.

Fermenting foods is one of my favourite things to do in the kitchen. I love making recipes that are easy for those new-to-fermenting and that will be used agin and again like my fermented cashew cheese recipe or this beetroot, ginger sauerkraut.

Fermented blueberry lemon bliss balls

Fermented blueberry lemon bliss ballsIngredients for the fermented blueberry lemon bliss balls

  • Shredded coconut. You can use flaked coconut, just follow the grams measurement. For added flavour you could toast the coconut beforehand. Yum!
  • Raw cashews– you can use activated, roasted or raw for this recipe.
  • Coconut flour– coconut flour has teh unique property of absorbing ALOT of moisture, so while we only use 1 Tbsp in this recipe the blueberry bliss balls will be too soggy without it.
  • Salt
  • Lemon juice and zest– use both for the best flavour and as we are using the zest try to find unwaxed lemons (organic is best).
  • Blueberries
  • Unpasteurised kefir, kombucha, jun or other fermented drink.

Fermented blueberry lemon bliss ballsFermented blueberry lemon bliss ballsTIPS FOR FERMENTING FRUIT

Unlike fermenting vegetables you can ferment fruit for too long. The high sugars levels in fruit mean that if you over ferment you’ll get a strong alcohol flavour (and content) and while this is generally safe to eat its not pleasant. Here are a few tips to get you started

  • Invest in a fermentation crock or jar with an airtight seal to prevent mould and yeast growth. I love these ones. 
  • Use a good quality unpasteurised medium- this could be water kefir, kombucha or jun.
  • Smaller fruits with less sugar (like berries) will take less time, sweeter or larger fruits will take longer (48hrs+). You MUST taste your ferments regularly. Once all the sweetness has gone, they are ready.
  • Note that your particular home, the weather and the strength of your kefir/kombucha/jun will vary how long the fermentation will take. In summer you may need less than a 1/4 of the time than needed in winter.
  • Use CLEAN equipment. You can sterilise or wash in very hot water. Allow to air dry. Do not use a tea towel or cloth or wipe or dry. 

Fermented blueberry lemon bliss ballsSTORRING FERMENTED FRUIT

You have 4 options

  1. Use the fruit immediately in a recipe
  2. Transfer to the freezer. I always ferment bananas then place into an airtight container in the freezer for smoothies.
  3. Keep fruit in the fermentation liquid (the kefir, kombucha or jun) and place into the fridge. Stored this way it will last 6+ months.
  4. Dehydrate. If you have a dehydrator you can remove as much moisture as needed for storage (think the same as a date or raisin). Alternatively, blend your fermented fruit and make fruit leathers.

Fermented blueberry lemon bliss ballsIf you are after more fermented recipes you might like

I hope you love this recipe as much as I do. I love hearing from you so if you make these or have any questions please let me know down below.

Fermented blueberry lemon bliss balls

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Fermented blueberry lemon bliss balls

Fermented blueberry lemon bliss balls

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  • Author: Jade Woodd
  • Prep Time: 10 mins PLUS 24hours to ferment
  • Cook Time: nil
  • Total Time: 0 hours
  • Yield: 14 1x
  • Category: Snacks
  • Method: Fermented
  • Diet: Vegan


These low carb fermented blueberry lemon bliss balls are a gut-loving probiotic fermented, living food that both helps to nourish and heal. Made with whole food plant based ingredients and family-friendly. 


  • 250g (2 cups) blueberries
  • 1/2 cup fermentation starter- unpasteurised water kefir, kombucha or jun (see notes)starter
  • 160g (2 cups) shredded coconut
  • 240g (2 cups) raw, actuated or roasted cashews
  • 1 Tbsp chia seeds
  • 1 Tbsp coconut flour (see notes)
  • Pinch salt
  • 65g (1/4 cup) coconut oil, melted (or mct oil)
  • 60ml (1/4 cup) lemon juice
  • 2 Tbsp lemon zest


  1. Begin the day before you plan to make this recipe to ferment your fruit. I have used blueberries, but you could use any berry. Place berries into a jar with an airtight lid (I use a fermenting jar like this one) with your chosen starter. Top with filtered water if necessary- berries should be fully submerged. Insert a fermentation weight if you have one and then leave in a warm spot to ferment for 6-12 hours or more. NOTE In winter you may need 24+ hours, in summer perhaps only 6. The only way to know is to taste the fruit– it should have no or very little sweetness. Once you reach this stage it is done.
  2. Drain the liquid from the berries into a cup- drink it!
  3. Place coconut, cashews, chia seeds, coconut flour and salt into a food processor. Blitz for 30 seconds or until everything is very finely chopped.
  4. Add the drained blueberries, melted oil, lemon juice and zest and blend a further 30 seconds. You will need to use a rubber spatula at the half way point to scrap down the sides.
  5. Finally, roll into balls around a dessert spoon in size. It is easier to refrigerate the mixture for 30 minutes prior to rolling.


Once you have rolled the balls place into an airtight container in teh fridge. they will last for up to a week.


  • You can use any liquid fermented starting liquid as long as it is unpasteurised. Homemade is best, but if you can buy a good quality, unpasteurised option then it will work too. I use this kefir, but have usedhttps://kulturedwellness.com/products/kefir-starter homemade kombucha and jun too with great success.
  • Coconut flour helps to absorb moisture in this recipe, keeping the balls moist yet firm. If may substitute for 2 Tbsp almond meal but with slightly less satisfactory results.
  1. I’ve never really fermented anything and wanted to try this. I attempted it using the bottled kombucha that you can get at the store. Can that work or no?

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