Raw carrot cake balls

I love making truffles, balls and bites. During a recent Boston snow day, I make Lexi’s Clean Kitchen cookie bars with a carrot cake spin (which she shares in her cookbook). They were so yummy, I started scheming about turing these into bites.
So, I present to you my raw carrot cake balls! The ginger adds the perfect kick and really drives home that carrot cake flavor. Enjoy!

Raw carrot cake balls

(makes 20-30 balls)

2 large  raw carrots, peeled and roughly chopped

6-8 pitted dates

½ cup cashew nuts

1 Tbsp coconut flour or tiger nut flour/smoothie mix*

½ cup unsweetened finely shredded coconut, plus extra for rolling

½ tsp turmeric, ground

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp vanilla extract

2 Tbsp chia seeds

*I love Organic Gemini TigerNut Smoothie Mix. I sneak it into everything.

  1. Take out your food processor, add all of the ingredients and pulse until a dough forms. If you are working with a smaller, less-powerful processor, I advise doing the dates on their own, cashews on their own and carrots on their own before adding everything together.
  2. Take approximately 2 Tbsp of the dough and roll in your hands to form a ball.
  3. Roll the ball in the extra desiccated coconut and store in the fridge in an airtight container, if you are keeping them for later.