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Ingredients

  • 5-6 extra large Medjool dates (about 1/2 cup), pitted
  • 1 cup carrots, peeled and grated
  • 1/2 cup almond flour
  • 1/2 cup pecans, finely chopped
  • 1 tablespoon ground flax seed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/4 cup golden raisins
  • 1/2 cup – 3/4 cup quick oats
  • 1 – 2 tablespoons plant-based milk or cold water

Preparation:

  1. Combine all ingredients with the exception of plant milk in a large food processor and pulse until well combined.
  2. Add 1-2 tablespoons of milk if needed and blend again. The mixture should be somewhat crumbly and moist, but should hold its shape when pressed into a ball.  You may experiment with ingredient quantities depending on you preference such as a drier, crunchier texture by adding more oats and almond flour, or a chewier texture by adding more dates and raisins.
  3. Remove the dough from the food processor and add a drop or two of cold water to your palm and roll dough into cake balls.

Special Note:

Store carrot cake balls in an air tight container for 2 – 3 weeks or in the freezer for up to 3 months.

This recipe is from bitesforfoodies.com and filed under Bites for Babies. 

 AlmostVeganCookingSchool.com