I love carrot cake, and I love bliss balls. Combine these two concepts and you get carrot cake balls. Enough said.
Preparation time: 10 minutes
150g walnut halves
10 medjool dates (about 200g), pitted
1 large carrot, grated
1 tsp finely grated fresh ginger
½ tsp ground cinnamon
1/8 tsp freshly grated nutmeg
pinch sea salt flakes
50g LSA (linseed, sunflower seed and almond mix) or ground almonds
finely grated zest of 1 lemon (optional)
70g 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 2.5cm 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.
Note If you want some walnut chunks in here (which are so good), add an additional 30g or so of crushed walnuts, after processing the mixture. Knock back the grated ginger to ½ tsp if you want a milder gingery-ness.
Extracted from Bliss Bites by Kate Bradley (Hardie Grant, approx €10). Photography © Elisa Watson
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