Carrot cake in a ball
- liatsheetrit
- 2 days ago
- 2 min read
Someone once told me that all good things come in small packages. I can't disagree with him. after all I'm five feet one inches tall.
We are at home in a lockdown imposed on both sides. Us and them, and when I say them, I mean the children. We both have to feed the herd and take care of its health.
And it looks like they moved into the kitchen.
The fridge is open non-stop, the oven is working overtime and the miserable toaster is about to burst into flames. No-bake carrot cake balls, quick, mess free and bursting with protein.
Carrot cake in a ball
Ingredients
1 cup of grated carrots, about 150 grams, comes from two medium carrots, grated
1/2 cup, 50 grams walnuts (if not available, you can replace with pecans, almonds or hazelnuts)
2 tablespoons ground flax seeds (can be replaced with oat flour, ground chia seeds or almond flour)
2/3 cup, 60 grams, unsweetened shredded coconut + coconut to coat the balls
1 cup, 100 grams, oatmeal
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 cup, 100 grams, soft Medjool dates (If they are not soft enough, soak the dates in boiling water for 15 minutes and drain well.)
1/4 cup almond butter or peanut butter
1 teaspoon vanilla extract
1 tablespoon maple syrup
Instructions
In a food processor, place all dry ingredients. Walnuts, flax seeds, oats, and shredded coconut. Process on high speed until all the ingredients are well mix and turn into a flour texture.
Add the wet ingredients to food processor. Almond or peanut butter, dates, vanilla extract, maple syrup, and grated carrots. Process until you get a sticky dough texture.
Form evenly sized balls with your hands. If you have a cookie scoop, that would be perfect. Use wet hands, this will make the rolling process, less sticky.
Line a baking sheet with parchment paper. Roll the balls in shredded coconut and place on the parchment paper. Refrigerate for at least half an hour.
We store the carrot balls in an airtight box in refrigerator.
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