Raw Carrot Cake Balls

I had amazing things in mind when I was working on the recipe for these, perhaps too many amazing things – my little brain had some sort of meltdown during the process and it all got a bit, well, fucked. But, being a the waste-hating tightarse I am I managed to salvage the situation and, with the addition of a bit of this and that, I created a sugar free and gluten free accidental experimental carrot cake loaf which was fucking outstanding, if I do say so myself. And I do.

I’ll bring you the recipe for that one soon but for now, back to the task at hand.

Attempt two was a far more successful experience capturing the essence of carrot cake in bite sized balls that are a little bit sweet, a little bit spicy and crammed with goodies to deliver beautiful skin and hair boosting benefits.

One of the most interesting ingredients are goji berries. Although I’ve said you can sub in raisins, currants or sultanas if you like I’d seriously encourage you to give ‘em a go because they’re pretty damn amazing. In a line up against other fruit have the highest protein concentration and are the only ones that contain all the essential amino acids. Add to that the fact that they contain more carotenoids than any other food, are high in iron, calcium, zinc and selenium and offer natural anti-inflammatory, anti-bacterial and anti-fungal compounds and antioxidants these little red rockets have really got it all going on. And if all of that isn’t reason enough to love them then how about this, they’re also known as wolf berries, how can a food with a name that badass not be awesome?

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Get this stuff

1/2C dried apricots, soaked and drained

1/2C almond meal

1C shredded coconut

1C grated carrot

1/4C finely chopped walnuts

1/4C pepitas

1/4C goji berries or substitutive raisins, currants or saltanas

1/2t nutmeg

1t cinnamon

1t ground ginger

Optional – Desiccated coconut to coat

Do this with it

Start by processing the apricots, almond meal and spices to create a smooth paste. Next add the carrots and coconut and process again but try and retain a bit of the texture rather than making it a uniform paste. Last to go in are the walnuts pepitas and goji berries; the key here is to just mix these bits through so they stay nice and chunky. I prefer to do it by hand, which can be a bit of a workout thanks to the thickness of the mixture or, if you’re doing it in the food processor the best bet is to just pulse to get them dispersed through.

Now you should have a lovely orange mixture (hello beautiful beta carotene) with the Christmas coloured sprinkles of pepitas and gojis – like this:

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All you need to do now is roll into balls, coat in coconut if that’s what you fancy and store in the fridge or freezer.

Makes 45 teaspoon sized portions

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