Vegan Carrot Cake Balls Food

NO-BAKE CARROT CAKE BITES

Steps:

• Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
• To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
• To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved - about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
• Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You're not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
• Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
• Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
• Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

VEGAN CARROT CAKE BITES RECIPE

Steps:

• Chop the carrots into 2 inch pieces. Add to a baking dish, cover the dish with parchment (optional) and bake for at 400 deg F (200 C) for 20 to 25 mins(longer time for fatter carrots). (You can skip this step and use raw carrot, you will need a few tbsp more almond flour later).
• Add walnuts to a food processor and pulse to chop into an even coarse mixture
• Add the roasted carrots, dates, vanilla, spices and salt and process until the mixture is well combined and doughy.
• Add the almond and coconut flours and pulse again to combine. (You can also add other ingredients such as chia seeds, some vanilla protein powder etc instead of some of the almond flour)
• If the mixture is too sticky, add a few tbsp more almond flour and 1 tbsp more coconut flour and pulse. Taste and adjust flavor with a tbsp of coconut sugar or maple syrup for sweeter if needed, or add more spices.
• Shape into balls and roll in shredded coconut. Alternatively, drizzle some vegan cashew cream cheese frosting or, 3 tbsp coconut butter mixed with 1 tbsp of maple syrup, a good pinch of lemon zest and cinnamon.
• Store refrigerated for upto a 5 days or freeze.

CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)

Steps:

• Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
• Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.