14/02/2016 7:07 AM AEDT | Updated 15/07/2016 12:51 PM AEST

Carrot Cake Bliss Balls Are Easy To Make And Delicious To Eat

Donna Hay

It’s the weekend and you’re about to stuff your face with doughnuts, cakes and ice cream.

And while all those things are ridiculously delicious, they’re probably not helping with the trying-to-be-healthy thing.

So if you’re not too tempted by doughnut porn, have a go at making these Carrot Cake Bliss Balls from the latest issue of Donna Hay's Fresh + Light magazine.

This fresh twist on carrot cake combines the classic flavours of the traditional dessert for a healthy, bite-sized ball of carrot cake delight.

Carrot Cake Bliss Balls

Makes 28


  • 3 cups (360g) pecans
  • 20 fresh pitted dates
  • 2 carrots (160g), peeled and grated
  • 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.
  2. Place in a small bowl and set aside.
  3. 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.
  4. Roll tablespoons of the mixture into balls and roll in the chopped pecan to coat.

Tip: The bliss balls will keep refrigerated for 2–3 weeks.

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