Sweet Red Velvet Beet Bites
By Kate Bradley, from Bliss Bites Makes 12 | Prep 10 mins
INGREDIENTS
• ½ medium beetroot (about 100g/3½ oz), peeled and grated
• 180g (6½oz) desiccated coconut
• 2 tbsp raw cacao powder
• 1 tsp vanilla extract
• 8 medjool dates (about 160g/5½oz), pitted
• pinch of sea salt flakes
• extra-raw cacao powder or desiccated coconut, for coating
METHOD
1 Place all the ingredients, except the coconut or cacao for coating, into your food processor or blender. Pulse them together until combined.
2 Take about a tablespoon of the mixture at a time and roll it into 2.5cm (1in) balls. Spread the coating of your choice on a plate and roll the balls in that, to lightly coat. Place the balls in an airtight container and refrigerate or freeze them.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Simply Vegan
-
June 2018
If you own the issue,
Login to read the full article now.
|
Single Issue - June 2018
|
|
|
$4.49
Or 449 points
|
|
|
Annual Digital Subscription
Only $
2.50 per issue
|
SAVE
44%
|
|
$29.99
Or 2999 points
|
|
|
About Simply Vegan
Simply Vegan is a brand new lifestyle magazine packed with the latest and best vegan recipes, high street beauty and fashion products, and expert fitness and health advice. The June issue features vegan meals in under 30 minutes, breakfast ideas, lunch and snack options, great ideas for meals for one and sweet treats. Plus impress your friends with Aine Carlin's stunning 3-course easy dinner party menu. We talk to world record-holding marathon runner and animal rescue sanctuary owner, Fiona Oakes, and catch up with vegan food celebs, the BOSH! boys. We track down some statement vegan shoes and brand new vegan lipsticks and put a range of snack bars to the SV taste test. Our experts help you choose milk alternatives, tell you how to make your own household cleaners, advise on calcium and answer your questions. Plus, get in shape for the summer with our 9-week beginners' running programme, devised for you by vegan blogger Katie Hainbach.