Beetroot Miso and White Chocolate Balls
Servings: 26 balls
Ingredients
- 150 g toasted pepitas and sunflower seeds mix
- 100 g Medjool dates pitted weight (approximately 6 to 7)
- 100 g raw beetroot peeled weight, cut into small chunks
- 100 g rolled oats
- 50 g white chocolate cut into small pieces (½ pea size)
- 50 g shredded coconut
- 50 g shiro miso white miso
- 50 g honey
- 50 g coconut butter
- 1 tsp sea salt flakes or ½ tsp fine sea salt
- Zest of 1 large orange
- Desiccated coconut for coating
Instructions
- Place pepitas and sunflower seeds into TM bowl and chop 3 seconds / speed 7
- Add rest of ingredients and mix 6 seconds / speed 7
- Scrape around bowl and repeat 6 seconds / speed 7
- 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
- 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)
- Keep in an airtight container in the fridge for up to one week, or in the freezer for up to a month