Sweets

Raw Carrot Cake Balls

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Recipe raw carrot cake bombs

Ingredients

Cake:

  • 1 cup walnuts

  • 5 small carrots, coarsely chopped

  • 3 pitted medjool dates

  • ¼ cup unsweetened shredded coconut

  • 1/8 cup almond or homemade pecan butter

  • 1 tbsp coconut oil, softened

  • 1 tbsp maple syrup

  • 1-2 tsp pure vanilla extract

  • 2 tsp cinnamon

  • ¼ tsp nutmeg

  • dash salt

Frosting:

  • 1/3 cup coconut butter, softened

  • 2 tbsp Coconut milk (or any nut-milk) (adding until desired consistency is reached)

  • 2 tsp vanilla extract

  • drizzle of honey

  • cinnamon for sprinkling

Instructions:

  1. Line a muffin pan with 6 cupcake liners and set aside.

  2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture. Using a cookie scooper, divide this mixture between the 6 cupcake liners. Place the tray in the freezer and allow to set for at least 30 minutes-1 hour or until firm.

  3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender and process into a smooth consistency. Add frosting to the raw carrot cakes. Sprinkle with a hint cinnamon and enjoy!