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Vegan Monday: Sweet Raw Carrot Balls – A Quick And Healthy Delight

I mean seriously, this is so quick and easy that you will want to do any time. All you need is a food processor and your hands!

I made these cuties for the first time a couple of months ago. I normally like nuts so much more when they are toasted but I managed to keep myself from doing that and used everything raw. The result was not disappointing.

These truffles are very healthy and they are sweet but not too sweet. They stay very well in the fridge, in an airtight container for almost up to a week. So you can make a batch, put them in the fridge and pop a couple into your mouth when you feel like it!

I saw a similar recipe in Shuangy’s Kitchen Sink blog first, then decided to make my version with some twists. In one of the trials I replaced dried dates with dried figs and it actually worked out so much better for my taste. So I highly recommend that as well! Enjoy!


Difficulty: Easy
(makes about 20-22 balls)

Printable PDF-recipe (no photos)

5 dl (or 2 cups or 200 gr.) raw walnuts
2.5 dl (or 1 cup ) grated carrots
10 dried, pitted dates (or 10 dried figs, which makes it even tastier!)
1/2 dl + 2 tbsp (or 1/3 cup or about 80 gr.) raisins
4 tbsp coconut flour (or almond flour)
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
(optional addition: 1/2 tsp ground cloves)

  1. Put ALL the ingredients in a food processor and process until they are able to stick each other to form balls. I like having a bit of a bite with each ingredient, especially walnuts. That’s why I process the mixture carefully and do not leave it to be fully ground. If you like it otherwise, process until you get the texture / consistency you like.
  1. Transfer the mixture into a bowl.
  1. Take about a tablespoon from the mixture and form balls. That’s it! You can make a bit bigger balls too if you like (then you’ll have fewer balls in total, remember), but I find a tablespoon size makes much better portions. Enjoy!

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