These cute little carrot cake balls are a perfect snack for kids lunch boxes or a afternoon pick me up. They are sweetened with dates and taste just like a carrot cake should with cinnamon and crunchy walnuts. They are gluten, dairy, vegan and refined sugar free. Enjoy!!
For the balls:
250g pitted medjool dates
2 large carrots
2 tbsp ground Alba cinnamon
1/2 tsp nutmeg
For the icing:
1/2 tin of coconut cream
2 tbsp maple syrup
1 tsp vanilla bean paste
Zest of 1 lemon
1/2 of the maple walnut recipe
1. Soak the nuts in filtered water over night with a pinch of salt.
2. Wash away the water and rinse off excess residue from the soaking.
3. Soak the medjool dates in warm water and leave to soften for 10 minutes.
4. Peel the carrots and blitz them up in a food processor. Remove the carrots, and set aside in a bowl.
5. Drain away the excess water from the dates and add the dates and nuts to the processor, blending until the mix is well combined and almost smooth. Add the carrot, cinnamon and nutmeg and blend for a few seconds to combine.
6. Place the mix in the fridge for 30 minutes to cool.
7. While the mix is cooling we can make the icing. In a bowl, mix the coconut cream, maple syrup and vanilla together to form and thick icing. Avoid using the liquid part in the can of coconut cream as it will make the icing go a bit too runny.
8. Make a batch of maple walnut (see recipe of maple walnuts from our online recipe book)
9. Roll the ball mix into 30g ball. Don't worry if the balls are not perfectly round, it looks more like a cake it they are random and a bit flatter than a bliss ball.
10. Spoon a small amount of icing on top of each ball and set in the fridge for at least 2 hours.
11. Garnish with maple walnuts before serving. If you are freezing the balls leave the garnish off until you defrost to be eaten.