Ingredients
- 210g raw beetroot (peeled, cut into small pieces)
• 12 pitted Medjool dates
• 130g desiccated coconut, plus extra for coating
• 80g raw cashews or nut alternative
• 1-2 tbsp cacao powder
• 1/2 tsp vanilla bean paste or essence
Method
- Blend cashews at high speed until all blended. Remove from blender.
- Add dates, chopped beetroot, coconut, cacao, and vanilla essence to
blender and blend altogether at a high speed. - Add blended cashews back into the blender with other ingredients and
blend again. - Using a tablespoon, scoop ingredients into your hand and roll into a small
ball. - Roll the ball in extra coconut to coat.
- Store in the fridge for 1 week or freeze for 1 month
Credit: Erin Miller
