Meet the summer dessert of your dreams: a nutritious yet addictive raw carrot cake ball. The truffle-like texture reinvents spring's carrot bounty with spices, coconut and dates. There's no baking required either, ladies and gents -- Let your food processor perform the magic, creating a combination that is healthy, wholesome and naturally sweet. I served mine chilled at my neighborhood gym after a Saturday morning "reboot" camp; the guilt-free pairing could not have been more perfect!
1 cup raw hulled sunflower seeds
1 cup unsweetened shredded coconut + ⅓ cup for rolling
½ teaspoon cinnamon
½ teaspoon sea salt
12 soft Medjool dates, pitted
⅔ cup chopped carrots
1 teaspoon honey
1 teaspoon maple syrup
1. In a food processor, combine sunflower seeds, 1 cup shredded coconut, cinnamon and salt. Pulse until it becomes a fine meal.
2. Add the dates and carrots, and pulse until the mixture combines and sticks together. Taste and add honey and maple syrup. If the mixture is too dry, add more maple syrup; if too moist, add more coconut, or let the mix chill in the fridge for 20 minutes to firm up.
3. Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls. Roll in the remaining coconut to coat the outside.
4. Store in the fridge in an air-tight container for up to 5 days.
Inspired by Love and Lemons
