Pete Evans' raw carrot cake bliss balls. Photos: Mark Roper. Styling:: Deb Kaloper.
10 medjool dates, pitted
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
50g sesame seeds
80g almonds, roughly chopped
3 tsp ground cinnamon
1 tbsp coconut oil, melted or
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.
- Main Ingredients - Carrot, Nuts, Pineapple
- Cuisine - Modern Australian
- Course - Snacks, Lunchbox
- Occasion - Picnic, Morning/Afternoon Tea, Children's Party