Carrot cake bliss balls
- 1 medium carrot, finely grated
- ¹/³ cup walnuts, chopped
- 1 cup rolled oatsoatmeal uncookedX
- 1½ tablespoons peanut butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 125g pitted Medjool dates
- ¹/³ cup shredded coconut
1 In a food processor, place carrot, walnuts and oats and blitz until finely chopped. Add peanut butter, cinnamon, vanilla and pulse to combine.
2 With processor running, gradually add dates until mixture is combined and comes together in a ball.
3 Roll mixture into 16 balls (about one tablespoon of mixture per ball).
4 On a large plate, sprinkle coconut and roll bliss balls to lightly coat. Place in an airtight container in fridge to chill.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
Bliss balls will keep stored in the fridge in an airtight container for up to one week.
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