Beetroot Energy Balls

I often make energy balls as a healthy, portable snack. To celebrate International Vegetarian Week, I thought I'd share one of my favourite recipes - indulgent and rich, yet packed with goodness. It's also a good way to use up any beetroot still on the allotment.

Ingredients:

• 110g /4oz Medjool dates, stones removed
• 110g /4oz porridge (rolled) oats
• 75g /3oz beetroot (peeled and coarsely grated). Cook first if old, otherwise use raw.
• 50g /2oz desiccated coconut (unsweetened, dry shredded)
• 4 tbsp /60ml unsweetened almond milk
• 2 tbsp /30ml hulled hemp seeds
• 2 tbsp /30ml cacao powder plus extra for dusting
• 2 tbsp /30ml smooth cashew nut butter
• 1 tbsp /15ml coconut oil 
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Method:

• Put the dates, oats, hemp seeds and desiccated coconut in a food processor and blitz until finely chopped.
• Add the rest of the ingredients and blitz until smooth and starting to clump together.
• Remove from the processor and cut into 20 pieces.
• Roll into small individual balls and dust lightly with cacao.
• Store in the fridge for up to 3 days - if they last that long!

Recipe 'Red velvet bites' from Energy Balls and Power Bites by Sara Lewis

Submitted by Jane, plot 9