As a Nutritionist and mom, I’m always trying to optimize the veggie intake. I sneak zucchini into smoothies, pureed squash into quesadillas, and now carrots into bliss balls.
Every week, as part of my meal prep, I make a big batch of bliss balls, aka protein bites. They’re the perfect post-workout snack while I’m getting dinner ready, the best after-school-snack for kids, and my preferred mid-day coffee break pick-me-up. Is that enough reasons?
It’s come to the point where I don’t measure ingredients for my bliss balls, that’s how often I make them. As long as there is a good ratio of wet to dry ingredients, the combinations are endless. I alternate between chia seeds, hemp hearts, ground flax, oats, nuts, dates, coconut and cacao…and blend them with different nut butters, or seed butters for a nut-free option, melted coconut, honey and maple syrup.
Today, I played around with a carrot cake flavour, adding in grated carrot and all the spices that go along with it. I ran a poll on Instagram and 71% of those who voted were against raisins in their carrot cake! I’m a huge fan of raisins, but I subbed them for dates in this recipe. By all means, add raisins if you like!
This recipe is high in fibre, nutrients, vitamins, minerals, plant-based protein and taste.
Equipment needed:
blender or food processor
stainless or glass bowl
measuring spoons/cup
grater
Ingredients:
1 C rolled oats (slow cooking, not quick)
3/4 C unsalted cashews (almonds would work, too)
3/4 C carrots, grated (2 large carrots)
1/2 C almond butter
1 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
5 pitted dates, finely chopped (or raisins!)
1/4 C shredded coconut + more for rolling
1/4 C hemp heart seeds
2 Tbsp raw honey
Instructions:
Blend up the oats and cashews until they are a fairly fine flour. Transfer them to a bowl.
Add in all other ingredients and stir. Then, get in there with your hands and combine it all until it all sticks together like dough.
Roll it into small, bite-sized balls, then roll in shredded coconut (optional). My daughter wanted to roll them in a glaze of icing sugar and milk, lol. Although that’s not on the nutrition plan, it’s probably delicious.
Keep refrigerated for up to 5-6 days. These also freeze well.
Makes aprox 24 balls.
Try this recipe and let me know what you think! Tag me on social so I can see how it went. Enjoy!
Jen Casey, CNP