In my quest to find healthy recipes for Master E to take in his lunch box now that he has started prep, I came across a recipe for raw carrot cake balls. The only problem was that it wasn’t a nut free carrot cake balls recipe.
Although Master E doesn’t have a nut allergy I suspected that his new school would be a nut free zone just like his kindergarten was.
I looked everywhere for similar alternatives but they all seemed to contain nuts. So, I decided to adapt the recipe replacing the nuts with sunflower seeds, flaxseed and coconut oil. The carrot cake balls ended up being a very tasty (and healthy) treat loved by Master E. Score!
- 1 cup sunflower seeds
- 3/4 cup rolled oats
- 1/2 cup pitted dates
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 grated carrot
- 1/3 cup flaxseed meal
- 1/3 cup desiccated coconut
- 2 tbsp coconut oil
- Add the sunflower seeds, oats, dates, cinnamon, nutmeg and coconut oil into a food processor. Blitz until the mixture forms a chunky dough.
- Add the grated carrot, flaxseed meal and blitz until thoroughly mixed. The dough should be slightly sticky. If it isn’t, add a small amount of coconut oil.
- Roll the dough into 24 balls and then roll in the desiccated coconut.
- Place into a baking paper lined container and put into the fridge to firm up for 30 minutes.
- The balls can be stored in the fridge in an airtight container for up to 2 weeks.
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