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Raw Carrot Cake Balls



3/4 cup peeled and finely shredded carrot
1 cup packed pitted medjool dates
1 ¾ cups raw walnuts
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4 tbsp coconut flour
1/4 cup sultanas


Grate the carrot and set aside.
Add the pitted dates to a blender and blend until a ball forms. Remove from blender and set aside.
Add walnuts, vanilla, salt, and spices to the blender. Blend about 15 seconds, until you have a fine meal.
Add the dates and shredded carrot back in and pulse until the carrots are just mixed in and the mixture forms a dough.
Be careful not to over-blend.
Add half the coconut flour and pulse to combine.
Repeat with remaining coconut flour.
Add sultanas and pulse again to combine.
Roll into balls and place directly onto a baking sheet lined with paper.
Wet your hands lightly to stop the dough from sticking when you’re rolling the dough.
Eat as they are or top with coconut butter.

Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

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