Coconut and Beetroot Balls

Makes 22


210g raw beetroot cut into 2cm cubes

12 pitted fresh Medjool dates

130g desiccated extra for coating

80g raw cashews

2 tbs cacao powder

1/2 tps vanilla paste


  1. place all ingredients into food processor and blend until well combined and sticking together

  2. place extra desiccated coconut onto a plate and put aside

  3. using wet hands, roll tablespoons of mixture into balls. Roll balls into desiccated coconut and place into fridge for 30 minutes before serving.


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