The idea of these treats sounds so perfect, but somehow, I must have executed them incorrectly. They were a serious flop. I love carrot cake, I love chocolate, but these were nothing but bland. The taste and texture just didn’t do anything for me. It missed a big spot that I wanted them to hit. They were a serious disappointment. Of course I still ate them, but that’s because I didn’t want to throw away good ingredients.
Bottom line: too much work for no pay off. Check out the original recipe and follow the directions as stated and hopefully you’ll make the delicious carrot cake ball I was hoping for.
RAW CARROT CAKE BALLS (gluten-, dairy-, refined sugar-free)
incorrectly adapted from urbanposer – raw carrot cake balls
makes 10-12 cake balls
For the carrot cake balls
- 135 g (4.75 oz) carrot, grated, press out as much juice as possible
- 250 g (8.8 oz) apple, cored and grated, press out as much juice as possible
- 25 g (2 heaped tablespoons) raisins
- 40 g (1/2 c) desiccated (shredded) unsweetened coconut
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon raw honey
- 2 tablespoons coconut butter
For the chocolate coating
- 4 tablespoons coconut oil
- 1 ½ tablespoons raw honey
- 1 pinch vanilla powder
- 40 g (7 tablespoons) tablespoons unsweetened cocoa powder
1. In a large bowl, mix together all of the carrot cake ball ingredients until well combined.
2. Using a 1 tablespoon measuring spoon, scoop out the mixture and roll into balls. Freeze.
3. Meanwhile, gently heat the chocolate coating together in a microwave, using 15 second bursts. When liquid, stir everything together.
4. Dip the frozen carrot cake balls into the chocolate coating, shake off any excess, and let set on greaseproof/waxed paper. Store chilled.