Carrot Cake Bites
Sweet treats don’t necessarily have to be full of processed sugar. The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake – but that’s not to say you can’t or shouldn’t have the odd piece now and then. I’m increasingly conscious of how much cake I consume (welcome to your thirties!) and so I’ve taken inspiration from one of my all-time favorite recipes and given it a somewhat healthy twist by forming it into every seasoned vegan’s standby sweet, the incomparable (but perhaps not so appetizingly named) ‘raw ball’. And as an added bonus, these bite-size treats don’t even require any cooking – just blitz, roll, chill and eat… now that’s better than faffing about with batter any day. — Aine Carlin, Keep it Vegan.
Taken from Keep it Vegan – over 100 simple, healthy and delicious dishes by Aine Carline. Published by Kyle Books, priced $19.95.
- 1 small carrot, grated
- 5¼ Ounces medjool dates, pitted and roughly chopped
- 2¼ Cups pecans
- 1 1/3 Cup raisins
- Grated zest of one clementine or orange
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon ground ginger
- Pinch of freshly grated nutmeg
- ½ Cup shredded coconut
Squeeze out any excess liquid from the grated carrot.
Place all the ingredients, apart from the coconut, into a food processor and whizz until the mixture comes together in a large clump, scraping down the sides of the bowl a couple of times, if necessary.
Line a plate or baking sheet with greaseproof paper.
Take a teaspoon of the mixture, roll into a ball and place on the greaseproof paper. Repeat to make 12 to 14 golf ball-sized spheres in total.
Put the shredded coconut into a bowl and roll each ball in the coconut to coat. Place the balls on the lined plate and refrigerate overnight.