mind blowing carrot cake truffles

Dear carrot cake lovers,

This one’s for you!

For a cake that’s named after a vegetable, carrot cake is usually packed with copious amounts of sugar and oil. These scrumptious bliss balls are not. They’re wholesome, nutritious and naturally free from gluten, dairy, egg and refined sugar! Carrots are one of the best vegetable sources of beta-carotene, which the body converts to vitamin A. Vitamin A keeps our skin, hair, nails and eyes beautiful by promoting natural cell division, regenerating collagen, regulating oil production, and slowing the natural deterioration of eyesight as we age! So go on, make a batch, it’ll take you less than five minutes and your body will LOVE you for it (so will your tastebuds). Definitely an “I accidently ate the whole thing” dish. But, I don’t carrot all! (See what I did there?).

1 cup grated carrots
1 cup almond meal
6 large medijool dates
1/4 cup unsweetened desiccated coconut + a little more for coating
1 tsp cinnamon
1 tsp ground ginger
1 heaped tbsp raw honey or pure maple syrup
1 heaped tbsp nut butter (I used peanut)
1 tbsp water 

Place all ingredients in a food processor and blend for a minute or so until the ingredients begin to stick together (similar to a dough-like mixture).

Using your hand form small balls

To finish, coat the balls by rolling them in the remaining coconut.

Refrigerate for a few hours before nomnom.