Raw Carrot Cake Balls

April 24, 2019

Sneak some veggies into your kids snack or just enjoy yourself in the afternoon for a sweet pick me up.

 

Ingredients:

  • 1 cup nuts (i prefer a mix of almond and walnut)

  • 1 cup unsweetened shredded coconut

  • ½ teaspoon cinnamon

  • ½ teaspoon sea salt

  • 12 soft Medjool dates, pitted and soaked if they’re very dry

  • ⅔ cup shredded carrots

Directions:

  1. In a food processor, combine the nuts, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.

  2. Add the dates and carrots and pulse until the mixture combines and sticks together.  If the mixture is too dry, add a little water; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.

  3. Use a spoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.

  4. Roll in the remaining coconut to coat the outside, if desired. Store in the fridge in an air-tight container for up to 5 days.

     

     

     

     

     

     

     

     

     

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