Carrot Cake Bliss Balls
Naughty and nice, these bliss balls are perfect served with a thermos of green tea.
2 small carrots, grated 14 medjool dates, roughly chopped ¼ cup dessicated coconut 1½ cups walnuts 1 cup pecans finely grated zest of 1 orange 1½ teaspoons ground cinnamon 1 teaspoon ground ginger ¾ cup dessicated coconut, for rolling Put the carrots and dates in a food processor and whiz to blend.
Add the dates, ¼ cup coconut, walnuts, pecans, orange zest,
cinnamon and ground ginger and pulse to combine – do not over whiz, you want the texture to have a little "chunk" to it rather than being totally smooth. Put the ¾ cup dessicated coconut in a shallow dish. Take tablespoons of the mixture and roll into balls, then roll lightly in the coconut and store in a baking paper lined container. Refrigerate for two hours to set before serving. Makes 22