Carrot Cake Bliss Balls

These bliss balls are just delicious! If you need to make them ‘school friendly’ a.k.a nut free then you can swap the 1 cup of almond meal for 1 cup of rolled oats and leave out the pecans. Enjoy!

FREEZER FRIENDLY

Author: my lovely little lunch box

Serves: approx. 30 balls

INGREDIENTS

• 2 carrots, grated [approx. 2 cups of grated carrot]

• 1 cup (95 grams) rolled oats

• 1 cup (125 grams) pecans

• 1 cup (100 grams) almond meal

• ½ cup (30 grams) desiccated coconut PLUS 1 cup (60 grams) to decorate

• 6 medjool dates, pit removed

• 1/3 cup (80 mls) coconut oil, melted

• ¼ cup (60 mls) maple syrup

• 1 teaspoon vanilla bean paste [or extract]

• 1 teaspoon cinnamon, ground

• ½ teaspoon nutmeg, ground

• ¼ teaspoon mixed spice, ground

• ¼ teaspoon ginger, ground

METHOD:

1. Place the carrot, oats, pecans, almond meal, coconut, dates, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, mixed spice and ginger into the large bowl of a food processor. Blitz for 1-2 minutes (scraping down the sides of the bowl when necessary) or until smooth.

2. Place the remaining 1 cup of desiccated coconut onto a large plate. Take heaped teaspoons of the mixture and with oiled hands roll into rounds.

3. Roll each ball in coconut to coat.

4. Place in the fridge for 3-4 hours to set. Enjoy X