WATCH Food for fussy eaters: carrot cake balls!

Our weekly video series, Food For Fussy Eaters is back with a brand new delicious recipe! Carrot cake balls! 

WATCH: This week we're presented with author of One Handed Cooks Allie Gaunt, who shows us how to make NO bake carrot cake balls:

Allie takes us through the simple steps to make these bliss balls that have that carrot cake flavour.

When all of the ingredients are blended together, you roll tablespoon-sized balls into extra coconut, and then they're ready to go!

You can find the full recipe below: 

Ingredients

• 1 cup rolled oats
• ½ cup linseeds
• ½ cup sunflower seeds
• 2 cups pitted dates (dried or fresh)
• ¾ cup tinned pineapple, drained
• ¾ cups shredded dried coconut + ½ cup extra for rolling
• ¾ cup grated carrot
• 1 tbsp cinnamon
• Tip: if your school allows nuts, or if these are being consumed at home you can simply use 2 cups of LSA mix instead of the oats, linseeds and sunflower seeds and skip step 1.

Method

Step 1

Combine the rolled oats, linseeds and sunflower seeds in a large, high-powered food processor, Thermomix or Vitamix. Process until you achieve a powdered consistency -

Step 2

Add all the other ingredients and process for 1 minute. Scrape down the sides of the bowl and pulse until the mixture is consistent and sticks together -

Step 3

Use your hands to shape tablespoon-sized amounts of mixture into balls. Roll each ball in the extra coconut to coat. -

Step 4

Storage: place in an airtight container in the fridge for up to 3 days. Or flash freeze and place in a freezer-proof bag for up to 2 months.