Beetroot Miso and White Chocolate Balls
Prep time: 
Total time: 
Serves: 26 balls

Ready to eat

  • 150g toasted pepitas and sunflower seeds mix
  • 100g Medjool dates, pitted weight (approximately 6 to 7)
  • 100g raw beetroot, peeled weight, cut into small chunks
  • 100g rolled oats
  • 50g white chocolate, cut into small pieces (½ pea size)
  • 50g shredded coconut
  • 50g shiro miso (white miso)
  • 50g honey
  • 50g coconut butter
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • Zest of 1 large orange
  • Desiccated coconut for coating
  1. Place pepitas and sunflower seeds into TM bowl and chop 3 seconds / speed 7
  2. Add rest of ingredients and mix 6 seconds / speed 7
  3. Scrape around bowl and repeat 6 seconds / speed 7
  4. Test the mix by pressing a little between your fingers … if it sticks easily together it is ready, if not mix again for a further 2 seconds / speed 7
  5. Using a tablespoon measure roll mix into balls and coat with desiccated coconut (dip your tablespoon into a small jug of water before pressing it into the mix … this allows the mix to easily release from the tablespoon before rolling into balls)
  6. Keep in an airtight container in the fridge for up to one week, or in the freezer for up to a month
Recipe by The Passionate Pantry at