The Wholesome Child’s Beetroot Bliss Balls Recipe

These deliciously moreish vegan bliss balls make the perfect snack for the entire family – including fussy little eaters who refuse to eat their veggies. The secret is to whizz the beetroot and spinach into a fine paste using a food processor – not grated – then roll into bite-sized balls. They’re super easy to make too, and taste even better when rolled out by tiny hands. Serve up as an after-school snack or post-dinner, as a cunningly healthy night-time treat. Head to The Wholesome Child's website for more moreishly tasty, child-friendly recipes. 

Prep time: 25 mins (+ 1 hour refrigeration time)

Makes: 30 (approx.)

Ingredients

What You Need

1 cup (240g) dates, pitted and chopped

½ cup (80g) beetroot, peeled and finely grated

½ cup (10g) baby spinach, finley sliced and chopped

1 ¼ cups (150g) almond meal

1 cup (75g) shredded coconut

1-2 tbs chia seeds

½ cup (35g) extra shredded coconut to roll balls in

1/4 cup (35g) coconut sugar

Equipment

High-speed food processor

Instructions

1. Place all ingredients into a high-speed food processor and process until smooth.

2. Roll into little balls and then roll the balls in the shredded coconut.

3. Place bliss balls in freezer and leave to set for 1 hour.

Serving and storing leftovers: Keep bliss balls in the freezer for up to 6 months. Best eaten within 15 mins of removing from freezer.

Tip: If your child doesn’t like shredded coconut, roll the bliss balls in carob powder or quinoa or rice puffs.