Easy No Bake Carrot Cake Coconut Balls
These Easy No Bake Carrot Cake Coconut Balls taste like a raw, vegan carrot cake made with dates, carrot, walnuts and coconut!
Equipment
- High-speed blender or large bowl food processor
- Medium-Hole Grater
- Small Hole Grater
Ingredients
- 1 cup soft Medjool dates pitted
- 1 cup freshly grated carrots using a medium-hole grater // squeezed of excess moisture
- ½ cup desiccated coconut unsweetened
- ½ cup raw walnuts
- ½ tsp freshly grated ginger using a small-hole grater
- ½ tsp vanilla extract
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tsp ground cinnamon
- pinch pink salt
- ⅓ cup desiccated coconut for coating
- 12 whole raw walnuts for topping
Instructions
- Blend all ingredients (except coconut for coating) in a high-speed blender until it becomes a dough.
- Once the coconut mixture has become a dough, roll it into 12 balls.
- Roll each ball in the desiccated coconut. Then, top each ball with a walnut.
- Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two weeks, or at room temperature for up to one week. Store the bites with layers of parchment paper between them if stacking.