Carrot Cake Bliss Balls
Photography by Sarah Tuck.
Naughty and nice, these bliss balls are perfect served with a thermos of green tea.
INGREDIENTS
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
METHOD
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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