I love recipes that sneak a bit of veggie goodness in. This one is one of those delights, but unlike my Raw Velvet Chocolate Smoothie (that disguises the taste of baby spinach) the veggie in this recipe – crunchy, sweet-tasting carrots – is the star attraction.
These are just like eating bite-sized pieces of carrot cake only that they’re free of gluten, dairy, refined sugar, and the creamy icing on top! But you won’t be disappointed. These raw treats offer protein, omega 3s, fibre and the antioxidant beta-carotene (the health-promoting compound that gives carrots its orange colour) which is known to support eye health and glowing skin. Carrots also contain vitamins K and C; vitamin K contributes to bone strength as well as kidney health; vitamin C, supports the immune system, but also helps our body absorb iron.
What’s more, cinnamon (one of my favourite spices to use) is great for reducing inflammation, boosting your metabolism, keeping your blood sugar levels balanced and improving circulation. It’ll be hard to just stop at one!
Makes approx. 20 balls
Prep time: 25 minutes + chilling time
3 large carrots, peeled and finely grated
6 soaked medjool dates
1 cup crushed walnuts
3/4 cup shredded coconut
1 tsp vanilla extract
1 pinch nutmeg
1 tbsp ground cinnamon
1 pinch ground ginger
1 pinch sea salt
1 tsp vanilla protein powder (optional)
1/2 cup water
1/2 cup shredded coconut for rolling
1. Blend all ingredients together in a blender or food processor. Add more water if necessary. Mixture should be creamy and porridge-like in constancy.
2. Roll mixture into balls and coat in shredded coconut and cinnamon.
3. Store in an airtight container in the fridge for a few hours. Best served chilled.