Recipe: Carrot Cake Bliss Balls

Recipe courtesy of Donna Hay


  • 3 cups (360g) pecans 
  • 20 fresh pitted dates 
  • 2 carrots (160g), peeled and grated carrot_cake_bliss_balls
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg 
  • ½ teaspoon ground ginger 
  • 1⅓ cups (130g) LSA mix+


  1. Place 1 cup (120g) of the pecans in a food processor and pulse until finely chopped. Place in a small bowl and set aside. 
  2. Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and remaining pecans in the food processor and process for 1–2 minutes or until the mixture comes together.
  3. Roll tablespoons of the mixture into balls and roll in the chopped pecan to coat. Makes 28. 

+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket. Tip: The bliss balls will keep refrigerated for 2–3 weeks.

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