Carrot Cake Bliss Balls
Photography by Sarah Tuck.
Naughty and nice, these bliss balls are perfect served with a thermos of green tea.
INGREDIENTS
2 small carrots, grated
14 medjool dates, roughly chopped
¼ cup dessicated coconut
1½ cups walnuts
1 cup pecans
finely grated zest of 1 orange
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¾ cup dessicated coconut, for rolling
METHOD
Put the carrots and dates in a food processor and whiz to blend.
Add the dates, ¼ cup coconut, walnuts, pecans, orange zest, cinnamon and ground ginger and pulse to combine – do not over whiz, you want the texture to have a little "chunk" to it rather than being totally smooth.
Put the ¾ cup dessicated coconut in a shallow dish. Take tablespoons of the mixture and roll into balls, then roll lightly in the coconut and store in a baking paper lined container. Refrigerate for two hours to set before serving. Makes 22
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!