Carrot Cake Bliss Balls
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.