Beetroot and Cacao Bliss Balls
1 medium beetroot (raw and peeled or scrubbed well)
1 cup almonds
1/2 cup oats
10 medjool dates (pitted)
1/3 cup chia seeds
2 Tbs coconut oil
2 Tbs cacao powder
- In your high speed food processor (thermomix or food processor) pulse the beetroot, almonds, oats and dates until it resembles a crumb texture and has started sticking together.
- add the chia seeds, coconut oil and cacao powder and process until smooth and combined and sticking together.
- Set in the fridge for a few hours (the oats and chia seeds will absorb the moisture in the mixture and help it set a little harder. The coconut oil will also harden and firm up the mixture)
- Roll into balls and store in fridge if you think you’ll eat them within a few days. If you want to keep them longer store them in the freezer as the beetroot will only last as long as any fresh vegetable.
I had some left over dehydrated beetroot so jazzed it up into a crumb to coat a few of the bliss balls. You don’t need to do this and it didn’t really do much to change the flavour but if you want to add an additional beetroot hit (and extra nutrients) then roll in beetroot powder or flakes made from dehydrated beetroot.