Bacon and Cabbage Frittata paint

These vibrant little protein treats are really easy to make and even easier to eat. Earthy sweet beetroot blended with the chocolaty textures of  Medjool dates, creamy Brazil nuts and warming spices pack an amazing sweet punch.  I reckon you might end up doubling up on this recipe 2nd time round..

Makes 30-40 walnut size protein balls.


  • 125 grams Brazil nuts
  • ¼ teaspoon cinnamon
  • ¼ level teaspoon Himalayan salt
  • 1/8 teaspoon black pepper
  • 125 grams Medjool dates (pitted weight), roughly chopped
  • 40 grams raw beetroot, finely grated
  • 30 grams coconut oil
  • ¼ teaspoon vanilla extract
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly: Limit yourself to 1 -2

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  1. In a food processor blend together nuts, cinnamon, salt and pepper to a fine breadcrumb mixture.
  2. Add dates and pulse briefly. Add beetroot, coconut oil and vanilla extract. Whiz together to combine.
  3. Remove from the processor and use your hands to roll about 1 tablespoon of the mixture into a small, walnut-size ball. Repeat with the rest of the mixture. 
  4. Store the bliss balls in the fridge for up to 3 weeks.

Maggie's Tips

  • Don’t have Brazil nuts! Use toasted hazelnuts or walnuts.
  • Play around with dried fruit. Instead of Medjool dates, use dried apricots of figs or a mixture of any of the three.