These sweet, but not too sweet, bliss balls take all the delicious flavours we love from carrot cake, and pack it into a raw treat. While they are made from nourishing, wholesome ingredients, it’s important to realise they are energy-dense which means its best to enjoy a couple, and leave it there.
These make approximately 35 and can be stored in the fridge for 4-5 days (if they last!)
3 ½ cups (400g) Walnuts (or Pecans)
20 Fresh Dates, Pitted
2 (160g) large carrots, shredded
1 ½ cups (120g) almond meal
1 teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
½ Teaspoon Ground Ginger
- Place nuts in a food processer, and blend until finely chopped (slightly chunkier than almond meal). Remove 1.5 cups and keep aside for later.
- Add dates, carrot, almond meal and spices. Blended until combined into a soft mixture.
- Roll tablespoons of the mixture into balls, and roll into the walnut to create an outer layer.
- Keep cold, or if you are going to picnic you can freeze the balls and so they defrost but stay cold while out.
Note: This is a softer style bliss ball, but to make it a drier mixture simply add more nuts or almond meal to the mixture.
Per serve (1 Ball)
133 Cal | 2.6g Protein | 2.3g Fibre | 0.6g Sat Fat | 7.6g Carbohydrates | 4mg Sodium