Carrot Cake Balls
Serves: 12
Prep: 20 Min
We love to find creative ways to use the pulp that’s left after juicing our favorite fruits and veggies. These carrot cake balls are a fantastically delicious way to turn what otherwise would have been composted, into something truly delicious. If you love these little bite-sized treats, you might like a couple of our other vegan snack recipes. Our vegan protein balls and vanilla oat protein balls are two of our faves.
Ingredients
- 1 cup carrot pulp
- ¼ cup pecan nuts
- ½ cup coconut flakes (bigger flakes soaked)
- Hand full raisins
- 7 pitted dates
- 2 tsp cinnamon, ground
- 1 tsp fresh finely grated ginger
- Pinch of ground cloves
- 1 cup almond flour
Preparation
-
Mix all in food processor except raisins, carrot pulp and almond flour.
-
Place mixture in a bowl then add the rest. Mix until well incorporated.
-
Form into bite size blocks. Coat with cinnamon, coconut or your favorite coating!
Related Articles
-
Read articleYogurt Cheesecake Bites
Treat yourself to our irresistible bites, boasting a creamy, chewy texture and a delightful protein boost...
-
Read articlePumpkin Pudding Parfait
This divine vegan pumpkin pudding parfait with cashew whipped cream is the perfect recipe to tempt...
-
Read articleCoconut Almond Protein Cookies
You really can’t go wrong with these cookies. We’ve taken a basic oatmeal raisin breakfast cookie,...
