raw food | carrot cake balls
Joy McCarthy’s raw carrot cake balls are genius. And you should totally buy her Joyous Health cookbook that is filled with 150 recipes that are dairy-free, gluten-free and refined-sugar-free.
As you will come to understand my kitchen etiquette is such that I enjoy adding my own jazz to a recipe. I have left the spices out on occasion and my guy actually prefers the taste. Roll these for a sweet snack or pack them up for a party.
Makes approx 14 1” balls
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Almonds – 1 cup (optional half almonds/half walnuts)
Coconut Flakes – 1/2 cup
Protein Powder or Chia – 2 Tblsp (or 1 of each)
Mejool Dates – 1/2 cup (6 dates)
Carrots – 2 medium, peeled and roughly chopped
Vanilla – 1/4 tsp extract or 1/2 tsp organic ground
Raw Honey – 1 tbsp
Cloves – 2 dried buds
Cinnamon – 1/2 tsp
Nutmeg – 1/2 tsp
Pumpkin Seeds – 2 tbsp
Whiz all in food processor until the mix has a gummy consistency. I use about 2 tblsp of olive oil to bind everything. Once blended, add the pumpkin seeds for extra selenium.
Shake out about ¾ cup of coconut flakes onto a chopping board, scoop out a generous rounded tablespoon and roll into shape, then roll cake balls through coconut to cover. When ready to serve, drizzle with raw honey if you want the extra sweetness.
Keep in fridge for up to one week. (They won’t last that long. Trust.)