I love carrot cake, and clearly I love bliss balls. Combine these two concepts and you get carrot cake balls. Enough said.
Preparation time: 10 minutes
150 g (5½ oz/1½ cups) walnut halves
10 medjool dates (about 200g/17 oz), pitted
1 large carrot, grated
1 teaspoon finely grated fresh ginger
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg pinch sea salt flakes
50 g (1¾ oz) LSA (linseed, sunflower seed and almond mix) or ground almonds finely grated zest of 1 lemon (optional)
70 g (2½ oz/1 cup) shredded coconut
Place all the ingredients, except the desiccated coconut, into your food processor or blender and process them until combined.
Take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls then roll the balls in the desiccated coconut to coat. Place the balls in an airtight container, then refrigerate or freeze them. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.
If you want some walnut chunks in here (which are so good), add an additional 30 g (1 oz/¼ cup) or so of crushed walnuts, after processing the mixture. Knock back the grated ginger to ½ teaspoon if you want a milder gingery-ness.
This is an edited extract from Bliss Bites by Kate Bradley published by Hardie Grant Books RRP $19.99 and is available in stores nationally.
Photographer: © Elisa Watson
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