My 2-year-old daughter had so much fun making these and was amused by the sight of her hands turning red as she rolled them into balls. This is a really clever way to disguise beetroot, which is a rich source of vitamin C and fibre.
Ingredients
- 1 cup dates chopped
- 1/4 cup beetroot finely grated
- 1/4 cup spinach finely sliced
- 1 1/4 cups almond meal
- 1 cup shredded coconut
- 2 tbs chia seeds
- 1/3 cup coconut sugar *optional
- 1/2 cup shredded coconut *optional
Method
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Step 1Place all ingredients into a high-speed food processor and process until smooth.
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Step 2Roll into little balls and then roll the balls in the shredded coconut.
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Step 3Place bliss balls in freezer and leave to set for 1 hour.
Recipe Notes
Keep bliss balls in the freezer for up to 6 months. Best eaten within 15 minutes of removing from freezer.
If your child doesn’t like shredded coconut, roll the bliss balls in carob powder or quinoa puffs.
This recipe was created by Mandy Sacher, WholesomeChild.
If you like the sound of this recipe, you might also like these Choc Bliss Balls.
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