Name: Raw Carrot Cake Balls
Prep time: 15 min
Total time: 15 min
Yield: 18 - 20 servings
Ingredients: ¾ cup (175 mL) unsweetened shredded coconut; 6 Medjool dates, pitted; ¾ cup (175 mL) walnuts; ½ cup (125 mL) carrots, grated; ¼ cup (60 mL) hemp seeds; ¼ cup (60 mL) honey; 1 tsp (5 mL) pure vanilla extract; 1 tsp (5 mL) cinnamon; ½ tsp (2 mL) nutmeg; ¼ tsp (1 mL) ground cloves

Prep Time

15 min

Yields

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.

ingredients

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

Ingredient Substitution Guide

directions

Step 1

Reserve 1/4 cup (60 mL) shredded coconut in a shallow dish for rolling.

Step 2

Place remaining ingredients in a high-powered food processor and process until fully combined.

Step 3

Form mixture into 1-inch (2.5 cm) balls and roll in reserved shredded coconut, coating balls completely.

Step 4

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.

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Raw Carrot Cake Balls

ingredients

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