Originally the batch was made without the crunchy bits (I rolled a few with the coconut as I'm the only one who likes coconut). We couldn't wait to try them before they firmed up, and they were reminiscent of raw cookie dough (without the worry of salmonella). We agreed they needed some "crunch" so I re-rolled a portion with chocolate chips that I had on-hand, and another portion with extra nut pieces. Trying them much later, they are great with the variation in texture, and similar to a dense cake morsel.
Full of flexibility, and options to integrate personal favorite flavors, these make a great raw, gluten-free, sugar-free, vegan snack, full of goodness! Check out my CHOCOLATE-PEANUT BUTTER combo at millenial-kitchen.com
|Medjool dates (15g, left) are much |
softer and larger, than other
pitted dates (7g, right)
CARROT CAKE AMAZEBALLS
1 cup raw pecans
1/4 cup raw sunflower seeds
4 medjool dates, pitted
2 Tbsp flax seeds
2 Tbsp chia seeds
2 Tbsp nut butter of choice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup shredded coconut, to coat
- Peel and roughly chop the carrots. Then, In a food processor, process the carrot into crumbs. Scoop this out into a small bowl, and set aside.
- Without cleaning out the processor bowl, add the, nuts, sunflower seeds, dates, chia seeds, nut butter, and cinnamon and process until the dates break down and are combined. Return the carrot crumbs and pulse a few times to incorporate into a dough. Form into balls and then roll each ball in the shredded coconut to coat.
- Freeze or refrigerated for at least 20 minutes until ready to eat.
ALMOND CRUNCH AMAZEBALLS
|1 1/2 cups raw almonds, 5 pitted medjool dates, 1 1/2 Tbsp flax seeds,|
1 Tbsp chia seeds. 1/2 tsp cinnamon. 2-3 Tbsp maple syrup
|Put everything into a food processor.|
|Process for 2-3 minutes.|