Car­rot Cake Bliss Balls

Naughty and nice, th­ese bliss balls are per­fect served with a ther­mos of green tea.

Dish - Everyday Dish - - Recipes -

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

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