Out of all the things I cook and consume, I struggle with snacks the most. The whole concept of ‘snack’ is kind of beyond me – I normally just munch on fruit to keep me going until dinnertime. But now that I am a fully fledged vegan (which you can read about here), sometimes you need a little something extra. And obviously, because all vegans eat is lettuce, it had to contain a vegetable of some kind. Then my sister Katie – in all her culinary ingenuity – replaced the beetroot in this recipe with carrot. Instantly, I knew what I would be snacking on from now on: carrot cake bliss balls.
I’d also like to take this opportunity to share my new yoga mat! How pretty is it? I invested in a good quality microfibre mat that is PVC free and environmentally friendly (no plastics involved!). And there shall be no more slipping for me – this mat gets stickier with sweat! Currently, the pose I am focusing on is my all time favourite arm balance – it looks a little like revolved chair pose, but palms land on the floor, elbow rests on knee and legs lift off. If anyone knows the name of this posture, please leave me a comment below!
To fuel up between yoga sessions, to munch on between meals and to nibble as a healthy dessert, I’ll be snatching carrot cake bliss balls out the fridge like there’s no tomorrow. Hopefully, after your first bite you’ll soon be doing the same.
Lots of love, your author with a magical sister, Rosie.
- 100g rolled oats
- 300g unpeeled carrots
- 70g flax seeds
- 60g pepitas
- 60g chia seeds
- 35g shredded coconut
- 80g rice malt syrup OR fresh pitted dates
- 50g soft coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- In a food processor, first grind the oats to a coarse flour
- Next add the carrots and pulse until finely chopped
- Add all the remaining ingredients and process until well combined
- Roll tablespoons of the mixture into balls and gobble them up! Or, I guess refrigerating the carrot cake bliss balls for later would work as well...