The Brightside: Easter Recipe - Carrot Cake Bliss Balls
Carrot Cake Bliss Balls
A fun little easter snack to roll with little hands! These carrot cake bliss balls are nourishing and delicious, a perfect snack between chocolate eggs or to add to lunch boxes for those easter holiday park hangs. They can be made nut-free and supercharged with collagen.
Ingredients:
- 1 cup rolled oats
- 1/2 cup dates, pitted and soaked in warm water for 10 minutes to soften
- 1/4 cup shredded coconut, plus extra for rolling
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg Pinch of salt
Optional:
- 2 tbsp plain collagen for added protein
Method:
2. In a food processor, pulse the rolled oats until they are coarsely ground. This will help bind the bliss balls.
3. Add the softened dates, grated carrots, shredded coconut, raisins (or dried cranberries), walnuts (or pecans), melted coconut oil, cinnamon, ginger, nutmeg, and a pinch of salt to the food processor.
4. Pulse until the mixture is well combined and sticks together when pressed. If the mixture feels too dry, you can add a tablespoon of maple syrup or honey to moisten it.
5. Scoop out tablespoon-sized amounts of the mixture and roll into balls. Roll each ball in additional shredded coconut to coat the outside.
6. Refrigerate for 30 minutes to set. Keep the bliss balls in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
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