Carrot Cake Balls, Raw

Using your juicer, juice the apples and carrots (I like to make popsicles with the juice or just drink it as is) and reserve all of the pulp. If you don’t have a juicer, you can finely grate the apples and carrots, then place them in a cheese cloth and squeeze out as much juice as you can. This may change how much honey and coconut you need to use in the recipe.

Mix the apple and carrot pulp together with the almond butter, honey, vanilla, cinnamon, ginger, nutmeg, raisins or dates, walnuts, and 1/4 cup coconut. If the mixture is a bit too soft, add a bit more shredded coconut and chill till it’s more workable.

Using a round tablespoon or melon baller, scoop out the dough and roll it into balls. Next, roll the cake balls in your coating of choice. If the coating is not sticking well, roll the cake ball in a bit of honey first, then coat. Repeat with the rest of the cake batter. When they are all rolled and coated, place them on a cookie sheet and freeze. When they are firmer, you can add a candy stick if you want to for presentation or place them in mini cupcake holders.

You will want to store them in the freezer because they stay fresher that way. When you are ready to serve, remove the cake balls from the freezer about 2-3 minutes before serving. They get pretty soft after about 15 minutes depending on the temperature of the room they are in.

Serve them up and enjoy!