INGREDIENTS:

Berry Bliss Balls

  • 1 cup frozen raspberries
  • 1 ½ cups oats
  • 2 tablespoons honey
  • ½ cup desiccated coconut
  • ¼ cup hemp seeds or sunflower seeds
  • 1 tablespoon coconut oil
  • 1 tablespoon collagen powder (optional)
  • 2 tablespoons NutraOrganics Acai Berry Blend (optional)
  • Extra coconut, for rolling

Chocolate + Maca Tahini Balls

  • 2 cups packed medjool dates, pits removed
  • 1/2 cup tahini
  • 1/2 cup cacao powder
  • 2 tablespoon maca powder
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt

Raw Carrot Cake Bites

  • 1 small carrot (approx 100g)
  • 1 packed cup sulphur-free dried apricots
  • ⅓ cup sunflower seeds
  • 1 cup desiccated coconut
  • 2 tablespoons psyllium husk (optional, add a little more coconut if too moist)
  • 2 tablespoons brown rice syrup (or honey)
  • ¼ teaspoon dried ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon orange rind
  • Extra coconut, for rolling

 

INSTRUCTIONS:

Berry Bliss Balls

  1. Combine all ingredients in a food processor and process until it forms a thick dough.
  2. Roll into about 16 balls, rolling in extra coconut as you go. Place in the fridge for a couple hours to set before eating. Best stored in the freezer, for up to 3 months.

Chocolate + Maca Tahini Balls

  1. Combine all ingredients in a food processor and process until it forms a thick dough.
  2. Roll into 16 balls and place in the fridge for a couple hours to set. Roll the balls in cacao powder, if desired.
  3. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Raw Carrot Cake Bites

  1. Combine all ingredients in a food processor and process until it forms a thick dough.
  2. Roll into about 20 balls, rolling in extra coconut as you go. Place in the fridge for a couple hours to set.
  3. Store in the freezer for up to 3 months.

 

NOTES:

Chocolate + Maca Tahini Balls
No tahini, you can sub any nut butter

Posted in Recipes