Raw Carrot Cake Balls (gluten-, dairy-, refined sugar-free)

carrot cake bite


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


Ingredients

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


Method

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.

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