Sugar-free Coconut and Kumara Bliss Balls

I love bliss balls. Filled with nuts, seeds, fats, fibre and sometimes a little hint of sweetness, they are generally a healthier alternative to muesli bars or biscuits. The seeds and coconut are a good source of fat, which helps to keep you feeling satiated for longer. Kumara is a bit of an odd choice for a bliss ball, but trust me, it works. It’s got a lovely sweetness to it whilst being a low GI, slow-release carbohydrate. Another reason to go for these over a choccie biscuit in the afternoon!

There are so many variations of bliss balls out there, that you almost can’t go wrong when you make some yourself. I encourage you to give these a go! This particular recipe is nut-free, making them a great option for school lunches.

Personally, I try and stay away from a lot of sugar, and I try to avoid it for my little grub too. However, I totally understand if you feel you want to add a few dates to this recipe; everyone has their own tastes. If you go for this option, you can add 4 – 5 dates (soaked in boiling water for 10 minutes to soften them) when you add in the kumara. Try and go for the medjool date over regular ones as it’s actually quite a good source of iron.

I gave these to my little grub at about 10 months old for morning tea and he loved them. But you could give these at any age whenever you feel your little one might be ready.

These freeze well and keep in the fridge for a few days in an airtight container.

Ingredients:

  • 1 large orange kumara
  • ½ cup of sunflower seeds
  • ½ cup of pumpkin seeds
  • ½ cup of desiccated coconut (plus extra for dusting)
  • ¼ cup of melted coconut oil
  • 1tsp vanilla essence
  • 1tsp cinnamon
  • 4 – 5 medjool dates (optional)

Method:

  • Peel the kumara and roast in the oven with a little oil at 180c for about 20 minutes or until soft. When cooked, mash the kumara (you’ll need about ¾ cup)
  • Meanwhile, put the sunflower and pumpkin seeds in a food processor and whizz around until they’re ground really well
  • Then add in the kumara puree, coconut oil, desiccated coconut, vanilla and cinnamon (add in the soaked dates here if you wish)
  • Whizz around again, until well mixed through and a dough mixture should form.
  • Form in to about 12 balls and then roll in the extra desiccated coconut

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