This recipe is from the amazing Laura Lea Balanced Cook Book and we absolutely love it. I make this recipe once a week and Patrick brings two to work with him every day. Lots of protein bars (and things of that nature) that I give him to bring to work- get sent right back home (because he forgets about them) but never these guys. If you are a fan of Carrot Cake like we are – you guys will loooooovvveeee this vegan recipe. Patrick likes them frozen/I like them thawed- so that part is up to you but both are soo delicious!
How did these guys coin the name – Bliss Balls-? One of Patrick’s Co-Residents was a fan and named them for us!
- 1 C Raw Walnuts
- 1 (packed) Cup Grated Carrots
- 4 Teaspoons Maple Syrup
- 2 Teaspoons of Cinnamon
- 1 Cup Rolled Oats
- 1/2 Cup Coconut Flakes (unsweetened)
- 1 (packed) Cup of Medjool dates (about 10)
- 1/4 Teaspoon of Ground Ginger
- Pinch Ground Nutmeg
- 1/4 Teaspoon of Sea Salt
- 2 Tablespoons of Runny Almond Butter
- 2 Tablespoons of Melted Coconut Oil
- 1 Tablespoon Coconut Flour
- 1 Tablespoon Maple Syrup
- Preheat oven to 350 degrees and line a baking sheet with parchment paper (or you can use cooking spray)
- Add walnuts to half of the baking sheet (make sure they do not over lap)
- In a small bowl, combine carrots, 1 teaspoon of maple syrup and 1/2 teaspoon of cinnamon. Toss to coat, then spread carrots on other side of the baking sheet.
- Roast carrots and walnuts for 12 minutes, then allow to cool for 10 minutes.
- While carrots and walnuts are roasting, combine oats, coconut flakes, dates, remaining 1 1/2 teaspoons of cinnamon, ginger, nutmeg, and sea salt in a food processor. Process until mixture forms a chunky crumble.
- Once carrots and walnuts are cooled, add to food processor. Place a new sheet of parchment paper on your baking sheet. Process the mixture until it forms a sticky dough. It should stick together – if not, adding 2-3 dates will help with this.
- Once everything is mixed in food processor- roll 2 tablespoons of dough per bite and place side by side on baking sheet. Freeze bites while you make the glaze.
- Glaze: Make glaze by whisking all ingredients together in a small bowl. If it does not seem “runny”- microwave for 20 seconds. Pull bites out of freezer, roll each in glaze and return to baking sheet. Place bites back in freezer for 20 minutes before enjoying. Place leftover bites in rightly sealed container and refrigerate!
Side Note: Patrick and I actually keep them in the freezer and I pull two out in the morning- this way by the time he has them they are still somewhat cold
Hope you all enjoy your bliss balls! – The Neilan Family