Raw carrot cake bliss balls

Pete Evans

all details

Raw foods play an important role in my family's and my own overall diet. Most raw food recipes are plant-based, as is this one. When you savour fresh, delicious raw food recipes you can fully tick one of the all important boxes in your daily nutritional requirements … vegies!

Pete Evans' raw carrot cake bliss balls. <b>Photos</b>: Mark Roper. <b>Styling:</b>: Deb Kaloper.
Pete Evans' raw carrot cake bliss balls. Photos: Mark Roper. Styling:: Deb Kaloper.


10 medjool dates, pitted

40g pistachios

40g walnuts

2 tbsp chia seeds

2 tbsp flax seed meal

80g pineapple, peeled and diced

80g carrots, shredded

1/2 tsp ginger, grated

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp fine sea salt

Dukkah dusting

50g sesame seeds

80g almonds, roughly chopped

40g pinenuts

3 tsp ground cinnamon

1 tbsp coconut oil, melted or

macadamia oil

1 tsp coconut sugar



1. Preheat the oven to 160C.

2. To make the dukkah, mix the seeds, almonds, pinenuts and spices, and spread them on a tray. Drizzle with coconut oil, mix again to combine, and toast in the oven for 4 minutes. Add coconut sugar and stir to combine. Toast for a further 5 to 6 minutes until golden. Allow to cool completely, then pulse in a food processor until the dukkah reaches a crumb-like consistency but is still slightly chunky. Set aside.

3. In a food processor bowl, combine the pitted dates, pineapple and carrot, then process on high speed for 30-40 seconds until fine. Add the pistachios, chia seeds, flax seed, ginger, cinnamon, nutmeg and salt, and process for another 20 seconds or until combined.

4. Roll the mixture into walnut shell-sized balls then roll the balls in the dukkah dusting mixture until completely coated. Allow to set in the refrigerator for 20 minutes before serving.

Note: You can store the bliss balls refrigerated for up to five days, or in the freezer for up to three months.


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  • Main Ingredients - Carrot, Nuts, Pineapple
  • Cuisine - Modern Australian
  • Course - Snacks, Lunchbox
  • Occasion - Picnic, Morning/Afternoon Tea, Children's Party

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5 comments so far

  • Um.... explain how this is raw food when an oven is used at 160 degrees to prepare components of the dish? It goes against the very notion of it being raw food.

    Date and time
    August 28, 2014, 9:31AM
  • Don't use the dukkah then Bruce! The recipe sounds delicious.

    Date and time
    August 28, 2014, 1:06PM
  • Sure it provides a portion of veggies....80 grams of carrots by 15 portions = wow, 5.333 grams of carrots in each ball!

    What id does provide is a portion of sugars and fat, albeit good ones.

    Raw food seems to be about mixing dates and nuts in various proportions.

    Not convinced
    Date and time
    August 28, 2014, 2:10PM
  • The ingredient list in this recipe removes a whole lot of extra steps that should be in the instructions to truly reflect the work and mess involved in making these; such as:
    1. Chop the almonds.
    2. Melt the coconut oil.
    3. Pitt the dates.
    4. Peel and chop the pineapple, weigh.
    5. Grate the carrot, weigh.
    6. Grate and measure the ginger.
    7. Additional optional step: grind your flax seeds, if you didn't manage to buy them ground.
    Also, I don't see how the dukka will simply be 'chopped' once it has oil added to it-mine turned into cinnamon tahini. Nice but pointless.
    This recipe is too much work, isn't worth it and isn't raw to boot. I won't be making it again!

    Date and time
    September 04, 2014, 2:40PM
  • Another great recipe from Pete Evans. I made these - bit of a process but SO worth the effort. Absolutely delicious and the dukkah is the best I have tasted. Not that they last long anyway but if you make a large amount put them in the freezer for longer keeping because they don't totally freeze and you can eat them straight from freezer to mouth!.

    Jaspers Brush
    Date and time
    September 05, 2014, 9:48AM

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