Effortless Carrot Cake Balls (Print Version)
# Ingredients:
→ Base
01 -
100 grams Medjool dates, pits removed
02 -
100 grams carrots, grated finely
03 -
200 grams rolled oats
→ Nuts and Seeds
04 -
14 grams ground flaxseed
05 -
50 grams walnuts
→ Flavoring and Coating
06 -
5 millilitres vanilla extract
07 -
20 grams shredded coconut, save extra to coat balls
08 -
0.5 grams ground ginger
09 -
0.5 grams ground nutmeg
10 -
2 grams ground cinnamon
11 -
A pinch of salt
# Instructions:
01 -
Pop the balls onto a sheet lined with parchment and stash them in your fridge for about half an hour so they get nice and firm.
02 -
Want some extra texture? Roll those finished balls in more shredded coconut if you like.
03 -
Scoop the mixture into twelve even bits and roll each one in your hands until you’ve got smooth, tight balls.
04 -
Add in your grated carrots, flaxseed, vanilla, cinnamon, nutmeg, ginger, salt, and the coconut. Pulse and scrape the bowl if stuff sticks to the sides.
05 -
Toss in the dates and process everything together until it’s all gooey and sticks when you press it.
06 -
First, toss oats and walnuts into your food processor. Blitz them up until they’re crumbly and fine.
# Notes:
01 -
That food processor makes things go really smooth, but you can also use a blender in little batches. Might not turn out exactly the same, though.
02 -
Pop the balls in a sealed container in your fridge. They'll stay fresh up to a week.