Prevent yourself from reaching for the office biscuit tin come 3pm by having these scrumptious bliss balls on hand. An energy boosting blend of nuts, seeds and superfoods, these raw treats are the perfect afternoon snack.
Donna Hay’s carrot cake bliss balls
Makes 28
INGREDIENTS
3 cups (360g) pecans
20 fresh pitted dates
2 carrots (160g), peeled and grated
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1⅓ cups (130g) LSA mix+
METHOD
1. Place 1 cup (120g) of the pecans in a food processer and pulse until finely chopped. Place in a small bowl and set aside.
2. Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and remaining pecans in the food processor and process for 1–2 minutes or until the mixture comes together. Roll tablespoons of the mixture into balls and roll in the chopped pecan to coat.
+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.
Tip: The bliss balls will keep refrigerated for 2–3 weeks.
Culinary queen, Donna Hay never disappoints. Her latest issue of Fresh + Light is filled with feel-good summer foods. Think low-carb pizzas, salads bursting with greens and guilt-free snacks like this one. Have a flick through the pages and we guarantee you won’t walk out of the shop without it.
