Carrot Cake Bliss Balls

When I first posted a pic of these balls of blissness no one could guess the flavour – the orange isn’t orange peel, nor apricot…it’s carrot! So eat ya veggies!

Ingredients

1.5 cups raw almonds

1/2 cup flaked coconut (plus extra for rolling)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flaxseeds

1.5 tsp mixed spice

1/2 tsp ground ginger

2 medium carrots (about 150g), chopped into 4 halves

About 18-20 medjool dates, pits removed

1/4 unrefined coconut oil, melted

Methods

Put the nuts, seeds and spices into a food processor/thermomix and process until finely chopped.

Add the carrots and again process for a few seconds until the carrot is grated and combined.

Finally add the medjool dates and melted coconut oil and process until the mixture comes together in a giant bliss ball!

Roll about 1 Tbsp of the mixture into a ball and optionally roll in coconut flakes, or any ground nuts or seeds to your liking. Repeat to make around 24 – 30 bliss balls. Store at the back of the fridge so the kids can’t find ’em! they will keep for about 2 weeks in the fridge, but they’re suitable to freeze also.

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