Food photography + a recipe: Carrot Cake Bliss Balls
Food photography + a recipe
Welcome to a series where I like to show off some of my food photography work, but also share a recipe for you to enjoy.
When I have a jam-packed day full of conference calls & projects, I want quick pick-me-ups. And that’s also when it’s SUPER easy to reach for something unhealthy. (I’m a chip/ savory girl myself.)
I frequently find myself standing in the glow of the open fridge door, willing for something healthy + delicious to magically appear.
Enter bliss balls. Or energy balls as some people like to call them. I’m sticking with bliss though. It just feels sexier. And let’s face it, when asked if I want more bliss or energy, I’m gonna choose bliss every time. That’s just me though.
They couldn’t be easier- plus, you can make a big batch and bliss away all week long with them.
These little gems have a subtle hint of one of my favorite desserts, carrot cake.
carrot cake bliss balls
ingredients
1 1/2 cups medjool dates (pits removed)
1/2 cup shredded carrots
3/4 cup walnuts
1 tbsp chia seeds
1/3 cup shredded unsweetened coconut
1 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 tsp vanilla extract
extra 1/2 cup shredded coconut for rolling
directions
Add all the ingredients to a food processor and pulse until combined.
Scoop out some dough using a spoon and roll into balls.
Roll each ball into the shredded coconut to coat.
Place in the fridge to firm up for at least one hour
Can store in fridge for up to 2 weeks
