Carrot cake balls
Unbaked carrot cake balls that melt in your mouth! 100% gluten free and not a gram of refined white sugar, so you can enjoy without compromising your health. The main star of the buns is, of course, carrots, complemented by sweet dates, chewy oatmeal, crunchy walnuts, chia, coconut and tangy spices. Indian nuts, lime, coconut and maple syrup meet in the glaze. The result is mouth-watering dumplings that will make even the most traditional carrot cake look good! The recipe is in front of you:
Quantity: 11 balls
Preparation time: 30 minutes + solidification time in the fridge
Severity: medium
You will need:
For balls:
- 2 cups grated carrots (180 g)
- 1 cup of walnuts (90 g)
- 1 cup dates (120 g)
- 3 tablespoons gluten-free oatmeal
- 2 tbsp coconut flakes
- 1 tbsp chia seeds
- 1 tsp Chai Latte spice mix (or ½ tsp ground ginger + ¼ grated or ground nutmeg)
- 1 teaspoon cinnamon
For glazing:
- 1 cup soaked Indian nuts (150 g)
- ½ cup melted and cooled coconut oil (90 g)
- 3 tbsp Maple syrup
- 1 teaspoon vanilla extract (optional)
- 1 lime juice
- 3-6 tablespoons of room-warm water (to facilitate blending; add more as needed).
How to make carrot cake balls?
In a food processor, process the ingredients for the balls into a smooth, sticky mass. Shape the dough into balls between your hands and place on a baking tray (e.g. a large tray, box, plate or cutting board) covered with baking paper. Then, in a blender, blend the icing ingredients until smooth. Cover the balls with the glaze and place back on the baking paper-lined tray. Decorate with grated carrot and walnut crumbs, if desired. Let set in the fridge and enjoy!
