Carrot Cake Balls

Carrot Cake Balls

Makes 16 servings

INGREDIENTS:

¾ cup peeled and grated carrot

1 cup medjool dates (about 8-10 dates), soaked if they are dry

1 cup walnuts

½ cup oats

¾ tsp cinnamon

½ tsp ginger

2 tsp vanilla

2 Tbsp coconut flour

¼ cup shredded coconut

METHOD:

1.     In a food processor with the grating attachment, grate about ¾ cup worth of carrots (5 small or 1 ½ large), set aside in a bowl.

2.     In the same food processor with the blade attachment, pulse the dates until broken apart and , add to the bowl with the carrots.

3.     In the same processor add in walnuts, oats, cinnamon, and ginger, Pulse until a course flour is produced. Add everything back in, add in vanilla and coconut flour, Pulse until combined and a ball form. You want the dough to be sticky and able to be rolled into balls easily. If the dough is too sticky, I will wet my hands and then roll. If you find your dough to be too dry just add 1 tablespoon at a time of filtered water, process, and if still too dry add another tablespoon of water and repeat until you get your desired consistency.

4.     Using a tablespoon or small scoop, scoop into balls and roll in shredded coconut.

5.     Refrigerate or freeze.

6.     Enjoy!

Recipe from Sarah Subrize at cookbakenourish