These healthy raw beetroot and carrot squares are packed with vitamin C and bacteria-fighting cinnamon, making them the ultimate winter snack.

MAKES 16 (5 × 5 cm) // HANDS-ON 10 min // HANDS-OFF  60 mins – 120 mins

Ingredients
250 g Medjool dates, chopped (if using dried dates, soak them in warm water for 10 minutes before using)
185 g (±2 large) beetroots, peeled and roughly chopped
180 g (±2 large) carrots, peeled and grated
100 g desiccated coconut
2 tbsp cocoa
1 tsp cinnamon

Method
1 Line a 20 × 20 cm baking tray with waxed paper.
2 Place the dates and half the beetroot in a food processor. Blitz to form a rough paste.
3 Add the rest of the ingredients to the food processor. Blitz until the mixture comes together.
4 Tip into the prepared baking tray and press down the mixture to compact. Place in the fridge to set for 1–2 hours.
5 Carefully cut the set mixture into squares and serve. They will keep in the fridge for 2–3 days.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.