Project Body Smart | Raw vegan Carrot Cake… In a ball!


raw vegan carrot cake

Raw vegan Carrot Cake… In a ball!

Serves 2-4
1 cup carrot (thinly sliced)
1/3 cup dates (packed)
1/4 cup walnuts (minced)
1/4 cup shredded coconut
1/4 cup raisin (dark)
1/2 tbsp ground cinnamon
1/4 tsp ground ginger
1 Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor – This should give you 1/2 cup packed carrot pulp.
2 Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
Brienne’s note: The best thing about this recipe is that instead of blending the carrots yourself, if you have a juicer you can use the carrot pulp left over from juicing carrots. I always like to save mine in the fridge, rather than just throwing it out. The carrot pulp is perfect for this recipe, because the liquid has already been squeezed out. So easy! I like to change up the spices when I prepare this recipe, adding nutmeg and using fresh grated ginger. It’s up to you how much spices you want to add, but just keep in mind too much cinnamon really overpowers these truffles. Enjoy!

Raw vegan Carrot Cake… In a ball!

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