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Gina @ The Passionate Pantry

Beetroot Miso and White Chocolate Balls

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 26 balls
Ingredients Method

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

Method
 

  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