Original Post: https://www.evolvingtable.com/carrot-cake-raw-balls/
Carrot Cake Raw Balls
No-bake carrot cake balls make a great dessert that is gluten free, paleo, vegan, refined sugar-free, dairy-free and perfect for Spring and Easter!
Servings: 24 servings
Ingredients
- 1 ½ c pecans, raw + ¾ c. finely chopped
- ½ c coconut flour
- 1 ½ c carrots fresh, shredded
- 1/3 c packed pitted dates
- 1 T coconut oil melted
- 3 T honey raw or pure maple syrup for vegan
- 1 t cinnamon
- 1/8 t cloves
- ¼ t ground nutmeg
- 1 t vanilla
- ½ c coconut flakes shredded
Instructions
- Place 1 ½ c. pecans and coconut flour in the bowl of a food processor and process for 1-2 minutes or until pecans become finely ground.
- Add in shredded carrots and dates and process for 1-2 minutes.
- Add in remaining ingredients (except for ½ c. coconut flakes and ¾ c. reserved pecans) and process until dough begins to stick together and form a ball.
- Add in ½ c. coconut flakes and pulse until coconut is well incorporated. (You may have to break apart the ball of dough so the coconut will mix well.)
- Roll carrot cake “dough” into 2-tablespoon-sized balls of dough and then roll each ball in the reserved ¾ c. pecans, coating thoroughly.
- Refrigerate until ready to serve. Enjoy!
Nutrition
Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 65mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1340IU | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.4mg