Car­rot cake bliss balls

Healthy Food Guide (Australia) - - CONTENTS -

Makes 16 Cost per serve $0.30 Time to make 20 min, plus chill­ing

dairy free 1 medium car­rot,

peeled, finely grated ¹⁄³ cup wal­nuts, chopped 1 cup rolled oats 1½ ta­ble­spoons nut but­ter 1 tea­spoon cin­na­mon 1 tea­spoon vanilla ex­tract 125g pit­ted Med­jool dates ½ cup shred­ded coconut 1 Place car­rot, wal­nuts and oats in a food pro­ces­sor, and blitz un­til finely chopped. Add the nut but­ter, cin­na­mon and vanilla, then pulse to com­bine. 2 With the pro­ces­sor run­ning, grad­u­ally add dates un­til the mix­ture is well com­bined and comes to­gether in a ball. 3 Roll the mix­ture into 16 balls (about 1 ta­ble­spoon of mix­ture per ball). Place the coconut on a large plate; roll bliss balls to lightly coat. Place in an air­tight con­tainer in the fridge to chill. Cook’s tip Bliss balls will keep stored in the fridge in an air­tight con­tainer for up to one week.

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