Vegan Raw Carrot Cake Bliss Ball | Page 2Yum Gluten Free

VEGAN RAW CARROT CAKE BLISS BALL

{ MORNING PLEASURES WITH THE KROOKED SPOON }

Contributor: Cheryl O’shea

{ INGREDIENTS }

2 carrots grated (organic preferred)

1/2 cup desiccated coconut + extra for rolling

1/2 tsp cinnamon

3 tsp coconut oil

3 tsp coconut cream (leave a can in the fridge and use the white solidified top only)

7 fresh medjool dates

zest of 1/2 orange on a microplane

1 cup cashews

1 tsp vanilla protein powder (or 1 tsp vanilla extract)

1/3 cup linseed meal

1/2 cup desiccated coconut + extra for rolling

{ METHOD }

Place all the ingredients into the bowl of a food processor and whiz until completely pulverised and evenly mixed.

With damp hands roll spoonful amounts of the batter, it will be a little soft but will firm up once chilled.

Roll the balls in the extra desiccated coconut.

Place in a container and chill for at least 4 hours but preferably overnight.

{ NOTES } To get the thick coconut cream on the top of a can, buy a coconut cream with a high fat content. Pop the can in the fridge overnight, and when you open it it will have solidified on the surface. Carefully scrape the cream off the top leaving the coconut water underneath.

The remaining coconut water is great in curries, hot chocolates and smoothies.

Linseed meal is available from health food shops or online and some major supermarkets. You can substitute with LSA (linseed, sunflower and almond) also available online, health food shops and major supermarkets.