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Carrot cake balls

Child in the kitchen

IngredientsConvert
  • 2 pcs carrots, raw, chopped
  • 110 g cashews, raw
  • 70 g almonds
  • 50 g coconut flakes, toasted
  • 6 pcs dates, pitted
  • 1 tsp orange zest
  • 1 tsp ginger, ground
  • 1/2 tsp cinnamon, ground
Preparation

  1. Place carrots in food processor and pulse until finely ground. Remove and set aside.
  2. Place cashews and almonds then pulse until finely chopped.
  3. Add dates and pulse until well-combined with nuts.
  4. Add carrots and spices then pulse again until combined.
  5. Form balls from the mixture and roll into toasted coconut shreds.
  6. Place onto baking tray lined with parchment paper.
  7. Refrigerate until chilled and kind of firm.
  8. Serve after.

Good points

  • No cholesterol
  • Very low in sodium
  • High in vitamin B6

Information
Preparation time: 10 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 251.94 kcal
Carbohydrates: 17.25 g
Cholesterol: 0 mg
Sugar: 7.48 g
Protein: 6.73 g
Fat: 19.32 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com