Red Velvet Bliss Balls – gluten and dairy-free

A treat snack food made with healthy fat and vitamin rich vegetables??? Who would say NO to that? Not me. 🙂

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These gluten/dairy-free little beauties look so decadent, are deliciously soft, almost “moussey” and are just the perfect amount sweet.

They are made with beetroot which gives them their “red velvet” color, with the added benefit of loading them up with beta-carotene or provitamin A.

Beta-carotene is found in brightly colored fruits and vegetables like kale, carrots, tomatoes and beetroot, and is partly what gives them their color. Beta-carotene is converted by the body into Vitamin A which is essential for:

  • Healthy eyesight
  • Immune function – particularly involving the mucous membranes, ie the respiratory system. So those who suffer frequent sinus infections, sore throat etc could really benefit.
  • The bodies ability to lay down/create new cells. Skin, muscle, bones…. they all require good levels of vitamin A

You often hear about the risk of taking too much vitamin A and it becoming toxic to the body, particularly if you are pregnant.

The benefit of getting your vitamin A from plants in the form of beta-carotene instead of from animal sources (retinol) is that the body will only convert what it needs into active vitamin A (retinol). This means it is almost impossible to reach toxic levels, you would literally have to eat kilos of vegetables a day and even then you wouldn’t overdose, your skin might just change color.

I also added some delicious extra virgin coconut oil to this recipe. Coconut oil has health benefits all of its own and it helps to hold the bliss balls together but the key reason I added it to this recipes is that the body requires fat to absorb vitamin A.

So along with the fibre and omega-3’s from the chia seeds, these balls are the perfect little energy giving snack.

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Red Velvet Bliss Balls

2 medium sized beetroot
1 ½ cups dates
2 big TBSP Extra Virgin Coconut Oil
Big pinch of salt
2 TBSP cocoa powder, plus extra to roll them in
½ cup Chocolate chips
½ cup Black Chia Seeds
½ cup Psyllium husks
Simmer the beetroot in a pot with some water until they are tender, remove the skins if desired. Add the dates to the pot and let them sit in the water for about 10 minutes to soften. Drain off the water and puree the beets and dates together. Mix in the coconut oil until melted then add all the dry ingredients. Mix well then sit the mixture in the fridge for about 30 minutes to firm up enough to roll into balls. Roll and coat in the extra cocoa powder. Store them in the fridge or freezer to keep them firm.

 

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Comment or like below if you enjoy this recipe, or if you have used beetroot in your own sweet treats before. XXX

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