Recipe: Carrot cake bliss balls {nut free}

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.

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.