Carrot Cake Bliss Balls

Chocolate and Salted Caramel Bliss balls are usually the go to in our house … but it never hurts to try new things …. especially new things that add veggies to your diet!

These were very well received in our house …. even though there was much giggling from my children who decided that they looked like wombat poop. Ha! Oh well … if that’s what they need, we’ll run with it πŸ˜€

  • 1 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 2 tbsp flax seeds
  • 1/2 cup rolled quinoa or oats
  • 1/2 cup shredded coconut
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • pinch pink flaked salt
  • 2 medium carrots (roughly 150g)
  • 8 medjool dates, pitted

Place the pumpkin and sunflower seeds together in a baking tray. Place them under a hot grill for a few minutes to dry roast them. This gives them a nuttier flavour. Watch them carefully and shake the tray part way through to ensure an even roasting.

Place the roasted seeds together with the flax, coconut, quinoa and spices in your processor. Blitz until they are fine (Speed 9, 8 seconds).


Chop the carrots into chunks and add them through the top chute of the processor whilst it is on, alternate adding carrot and date. Continue to process until the carrot and date are very finely chopped and evenly distributed through the mixture. (Use Speed 4 whilst you are adding the dates and carrot, then work up to speed 7 for 10 seconds, scrape down and repeat).


Form teaspoons of the mixture into balls.


Place into the fridge for at least an hour to harden.

Makes about 20. These do best when they can stay cool – so don’t leave them out of the fridge for hours.

Enjoy πŸ™‚



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