Blissful carrot balls
We made these the other day and they were too good not to share. Being gluten-free, I (Hey, Mary here) am a firm believer in vegetable bases. Before I went gluten free, I was never a huge fan of carrot cake or zucchini bread. I loved banana and pumpkin based baked goods but that was the extent of my comfort zone. But in learning how to cook at home (homemade gluten free cooking is AMAZING, EASY and better than anything you can find in the store) I also began to understand the potential of plant based cooking.
Having premised, these balls are RAW (not cooked), but they are inspired by one of my favorite GF baked good, carrot zucchini bread.
In addition to a carrot and coconut base, we packed these bad boys with some carrot-cake-inspired superfoods, making these bite sized balls the ultimate yummy, gooey, spicy way to start your day with raw plant-power.
What you will need:
10 pitted dates (soaked in water for at least an hour)
30 grams of raw, unsweetened coconut (save 1/3 for rolling)
3 medium carrots
80 grams of almonds
15 grams of Hemp Seeds (with or without hemp protein)
1 tablespoon of honey
10 grams of Raisins
1) In your food processor, blend the dates, carrots and 60 grams of almonds. Add coconut and your desired amount of ginger (we weren’t shy with our portion) and blend. The consistency should be moist and soft.
2) Add hemp seeds, honey and spices. After blending thoroughly, add the remaining almonds and raisins and pulse.
3) Roll your carrot cake batter into one inch balls and coat them in the remaining coconut flakes. Chill and Enjoy 🙂