Thursday, April 10, 2014

Chocolate Covered Carrot Cake Balls

Aaahhh, I know that when you saw the title of this post you thought, "complicatedddd!" And then you saw the photo and thought, "whatttt?" Let me set your mind at ease. These are easy, addictive, and healthy!

Yes, healthy.

Really. They're raw, so there's no sugar or flours. And if you have not tasted raw desserts, don't go turning your nose up just yet.

Raw treats are some of the best desserts out there, super decadent tasting but actually healthy for you, like raw vegetable healthy for you! This one is made with grated carrots and apples, held together with a little almond butter and dipped in liquid coconut oil mixed with raw cacao powder. The trick is to freeze the balls before giving them a chocolate bath, which creates the amazing chocolate shell on the outside. Trust me on this one, kids big and small (and over 25!) will love these!

Chocolate Covered Carrot Cake Balls (based on this recipe)

1 large carrot, grated
1 large green or other tart apple, cored and grated
1 tablespoon raisins
1/2 cup shredded coconut
1/4 teaspoon cinnamon
1/8 teaspoon grated nutmeg (or 2-3 swipes on a microplaner with whole nutmeg)
1/4 teaspoon ground cardamom
4 tablespoons maple syrup, divided (or raw honey if you want all of your ingredients to be raw)
2 tablespoons almond butter (can substitute other nut butter)
1/4 cup coconut oil, melted (place in metal dish and place dish in hot water to liquefy oil)
1/2 teaspoon vanilla extract
6 tablespoons raw cacao powder

Combine carrot and apple and squeeze out as much liquid as possible, and drain off. Combine drained carrot apple mixture with almond butter, raisins, coconut, cinnamon, nutmeg, cardamom and 2 tablespoons of maple syrup. Mix well and taste for seasonings, adding more spices to taste. Using tablespoon as measure, make balls and place on parchment lined baking sheet and place in freezer for at least 2 hours. When balls are frozen, make chocolate coating by combining liquid coconut oil, vanilla, 2 tablespoons vanilla and cacao powder. Make sure all powder is mixed in well. Roll balls in chocolate and set on plate. Chocolate coating should harden immediately. Keep refrigerated until ready to eat.


Recipes currently inspiring me:

Artichoke Bread at Closet Cooking
Garlic Parmesan Tempeh Wings at Keeping It Kind
Gluten Free Multigrain Pancakes at Holy Cow

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