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Recipe: Carrot cake bliss balls {nut free}

March 30, 2017 by Shari 2 Comments

The other day, I went to preschool to talk to the children about healthy eating and to demonstrate how simple it is to make healthy snack foods. I whipped up three of our favourite snack foods including, a berry greek yoghurt to eat with apple slices, beetroot hommus to eat with cucumber and celery and carrot cake bliss balls.

I was a little worried that some children may turn their noses up at the snacks, but thankfully everyone gave all the snacks a good go. I think it has a lot to say about children being involved in the cooking/making process.

These bliss balls are perfect for preschool/primary school because they are nut free. I replaced the nut butter that I would normally add with coconut oil. If you don’t think your balls are coming together as well in the food processor, you might want to add a little extra coconut oil.

GoodFoodWeek's nut free carrot cake bliss balls

Carrot Cake Bliss Balls

2 cups desiccated coconut
2 small carrots, quartered (120 grams)
12 medjool dates, seeds removed
1/4 cup raisins
1 tablespoon coconut oil
1/4 teaspoon cinnamon
1/2 teaspoon vanilla bean paste
pinch of salt

Place the ingredients into your food processor and blend at high speed until the mixture is broken down and sticking together when pressed.

Use your hands to shape the mixture into balls.

Roll the balls through extra desiccated coconut if desired.

Place in the fridge to set.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dessert, recipe Tagged With: carrot, cinnamon, coconut oil, cooking with preschoolers, dates, desiccated coconut, healthy snacking, nut free snacks, raisins, recipe, vanilla

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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