18 - 20 servings
“These yummy cookie balls, made with shredded carrots and spices, taste just like carrot cake! Because they are completely raw, you can make them in a snap.”
Recipe excerpted from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy, 2014.
cup (175 mL) unsweetened shredded coconut
Medjool dates, pitted
cup (175 mL) walnuts
cup (125 mL) carrots, grated
cup (60 mL) hemp seeds
cup (60 mL) honey
tsp (5 mL) pure vanilla extract
tsp (5 mL) cinnamon
tsp (2 mL) nutmeg
tsp (1 mL) ground cloves
Reserve 1/4 cup (60 mL) shredded coconut in a shallow dish for rolling.
Place remaining ingredients in a high-powered food processor and process until fully combined.
Form mixture into 1-inch (2.5 cm) balls and roll in reserved shredded coconut, coating balls completely.
Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months (though I guarantee they won’t last that long). EnJOY 1 or 2 as a snack or dessert.