And the beet goes on…
That left over beet puree’ from last week has teamed up with some of its’ mean green garden pals to create balls of delight suitable for any redi-cool date.
Contrary to what haughty health food shops and hipster cafe’s would swipe (or pin) you to believe, one doesn’t need to be flush to enjoy an indulgent morsel of bliss.
When Bliss Balls first hit our towns’ bistro scene, coincidentally, so too did a long-lost college friend. Overwhelmed with joy about our impromptu reunion, I offered in advance to pay for the cuppa-and-cake session. Whilst the catch-up was delectably sweet – we managed to finish a conversation whilst crowd-controlling our equally rampant children with only minor collateral damage – the cashed out experience left me with a bitter, $5 dollar-a-ball, aftertaste.
Last week, whilst banqueting with an old Playgroup pal in the whimsical metropolis of Wangaratta, I was treated to a home made version of the still-faddish bite: blissbally reinvigorated. This morning I whipped up my third batch in as many playdate-days to take to tomorrows clothing swap: a chance for a gaggle of equally cash-strapped gals to acquire a new wardrobe without having to be totally minted.
Beet and Mint Bliss Balls (makes 15 – 20)
1 cup dates
½ cup beet puree’
¼ cup steamed spinach, finely diced
2 tbs mint, finely diced
2 tbs chia seeds
1/3 cup coconut sugar
1 cup almond meal
½ cup coconut flour
½ cup banana flour
½ cup desiccated coconut
Soak dates overnight in ½ cup water. If using fresh beets, prepare the beets as for last weeks Beetroot and Chocolate Cake recipe.
Strain the dates, reserving the liquid. Soak the chia seeds in the residual date-water until gelatinous in texture. Dice the dates. Puree’ together the dates, beet puree’, spinach, mint and chia seeds. Stir in the flours. Mix thoroughly.
Roll approximately a tablespoon of the mixture into a tight ball. Place into a lidded, plastic container (so as to avoid the balls drying out). Repeat with the rest of the mixture. Roll each ball in the desiccated coconut. Store in a plastic container in the fridge (for atleast 5 – 6 hours). Serve with a good dose of convivial conversation at your next blissbally-indulgent social gathering.