A dear friend of mine calls herself an alternative eater – wholefoods, no meat, no refined sugar, the whole kit and kaboodle. While that makes her a rather challenging dinner guest, she’s also one of the most appreciative people a cook could hope to create for. After I got over feeling daunted by her request for a birthday cake last weekend – especially one that could withstand a car journey and an afternoon in the sun – I had a burst of inspiration and these pretty-in-pink bliss balls were the result.
Raw beetroot bliss balls – for Catherine
You don’t have to be an alternative eater to love these. In fact, you don’t even have to like beetroot. Soaking the almonds makes them easier to whizz up.
1 cup loosely packed grated beetroot
1 cup dates
1 /2 cup whole almonds
1/2 cup roughly chopped best quality dark chocolate or cacao nibs, optional
1/2 cup desiccated coconut, plus about 3/4 cup for rolling
Put the dates and almonds in a small heatproof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Tip the beetroot into a food processor and whiz until finely chopped. Add the drained dates and almonds, the chocolate (if using) and the 1/2 cup measure of coconut. Whizz until it clumps together.
Put the second measure of coconut into a shallow bowl. Form teaspoonfuls of the mixture into balls, then roll in the coconut. Store in the fridge. Makes around 36 small balls.
Have a great weekend, everyone x