The two bite love child of carrot cake meets mindful munching, these Cashew Cream Carrot Cake Balls celebrate pure indulgence with a wildly nutritive twist. Made with warmly spiced roasted carrots, rich in vitamin A, iron, and potassium, each little ball is held tightly together with a medjool date sweetened coconut cashew cream. Grain and processed sugar free, yet sweet, spiced, and rich, sneak one or two into your breakfast, snack time, or dessert repertoire; they won’t disappoint.
Cashew Cream Carrot Cake Balls [makes 16 balls]
1 pound (4 large) carrots, peeled
2 tablespoons coconut oil
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
pinch ground cloves
¾ cup raw cashews
½ cup coconut flakes
8 medjool dates, pitted
juice of half a lemon
Preheat oven to 375 degrees F, rack in the middle. Line a baking sheet with parchment.
In a food processor fitted with an S-blade, pulse carrots, coconut oil, cinnamon, ginger, and cloves, until carrots are form an almost rice-like consistency and are well coated with coconut oil and spices. Transfer to parchment lined baking sheet, spreading the carrots out evenly over the sheet, and bake for 15 minutes.
Meanwhile, add cashews, coconut, dates, and lemon juice to food processor (you don’t need to wash the food processor between uses, all ingredients will be mixed eventually, anyways!). Let processor run for 10-15 minutes, scraping down sides as necessary, or until mixture forms a very smooth cream.
Add roasted carrot mixture to the cashew cream and pulse until mixture is well combined and resembles dough.
Using an ice cream scooper or your hands, roll dough into 16 even balls. Refrigerate in airtight Tupperware overnight, or until balls firm, keeping refrigerated for up to one week and grabbing and munching as desired.
Nutritional Information [per ball]
105 Calories, 6g Fat, 14g Carbohydrates, 2g Fiber, 9.5g Sugar, 1.5g Protein