So, I’m not much of a cake eater, but nearly every year, mom makes her amazing Carrot Cake as our Easter Sunday dessert and well, Carrot Cake is just one of those things in life that I happen to find irresistible! I look forward to this delectable treat every year so for me, Easter & Carrot Cake just kinda go hand in hand. Hence, my thoughts behind making these healthy, raw & delicious little Carrot Cake Balls to enjoy as a gluten-free, dairy-free AND guilt-free Easter (or anytime) treat! With that being said, I do adhere to a mainly gluten & dairy-free lifestyle, but I believe in balance & enjoying life — which means I will be indulging, enjoying this favorite holiday of mine & having a slice of my mom’s so-good Carrot Cake this Sunday! While you can’t realllly eat carrot cake on the regular, you totally can enjoy these little balls of goodness whenever you feel like it!
Before I share this so-simple recipe, I’m excited to say that this is actually my first time making any kind of raw anything. I’m always seeing all these yummy raw treats/balls/bites all over the web & Instagram and have wanted to experiment with some on my own for a while & I finally did it! I couldn’t be easier, seriously, so if your like me and have been wanting to give these no-bake bits a try, don’t hold off any longer.
Much Love & Happy Easter! xx
What I Used:
– organic carrots. 1 cup. washed & peeled
– organic dates. 6. pitted
– raw walnuts. 1/2 cup
– organic shredded coconut. (unsweetened) about 1/2 a cup
– cinnamon. 1 teaspoon
– nutmeg. 1/4 teaspoon.
– organic ginger. about an inch chunk. washed & peeled
– makes about 8 Carrot Cake Balls –
I first added my cup of carrots to the processor on their own &
Process until finely shredded…
then added in the rest of my ingredients…
dates, walnuts & spices
gently roll about a tablespoon of your mixture in your hands and then place in your plate to roll in the coconut.
after rolling in coconut, place the balls on a piece of parchment paper so they don’t stick + makes for easy clean up.
I placed my carrot cake balls in the freezer for a couple hours to really set up and then left them in the fridge overnight. Of course I tasted one pretty much right away but they taste much better then next day after all the flavors & ingredients get all yummy together!
A few helpful tips:
– if your mixture becomes too dry in the food processor, you can add 1 tablespoon of water at a time until you get the desired consistency.
– in the end, when it came time to roll my little balls of carrot goodness, my mixtures was a little too wet, so I simply added some shredded coconut to the mixture and folded it in evenly.
– If your sensitive to the spices in this recipe (ginger, nutmeg, cinnamon) feel free to add less or omit completely. I happen to love the 3 and they complement the mixture nicely!
And voilà! So simple & so delicious.
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