Sweet Potato Date Bliss Balls

I love getting to work with young promising cooks in the kitchen and that’s why I love being involved with Sprouting Chefs! This week we are getting back into the swing of things with our school programs and I can’t wait for what’s to come in 2020!

Earlier in the winter Barb and I taught a workshop for a Burnaby Youth Leadership program. It was so much fun working with these students to create meals that served them through a busy day, providing alternatives to processed convenience foods.

We made these delicious Sweet Potato Date Bliss Balls and they were a hit! We were working to reduce the amount of sugar and being in a school setting we also did not use nuts!

This was definitely experimental as we worked with the students to create a texture and taste that would be nutrient dense and still delicious!

When following the recipe try to slowly add in the ingredients until you reach your desired consistency (you want it to maintain a ball shape) and depending on the size of your potato there can be variation!

Ingredients

1 medium cooked sweet potato

1/2 cup unsweetened shredded coconut

6 dates

1/4 cup raw sunflower seeds

1 tbsp flax seeds

1 -2 tsp nutmeg/cinnamon/cardamom (your choice)

1/2 cup Rolled Oats

Milk of choice as necessary

Method

Add dates to your food processor and pulse until they form a ball. Add remaining ingredients slowly and pulse in between to keep things mixing.

You may need to add more dry ingredients like oats, or wet like milk and potato, keep playing with it until you find the right texture!

Once mixed, roll into balls. We put these in the fridge for an hour and then rolled them in coconut and stored them in the freezer for the youth to have during their program days.