Enjoy these quick-and-easy treats. Perfect for a mid-morning or afternoon snack!

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.

3 These Sweet Beets will keep for up to a week in the fridge, and up to a couple of months in the freezer

The recipes on pages 34-35 are taken from Bliss Bites by Kate Bradley, published by Hardie Grant (RRP £8.99). Photography © Elisa Watson

Faux-rerro Rocher Hazelnut Bliss Balls

By Kate Bradley, from Bliss Bites Makes 12 | Prep 25 mins plus chilling