Carrot Cake Balls

Cook Time 15 minutes + 10 minutes chilling

Servings makes 10-15 balls, depending on size

Ingredients

½ cup raw walnuts

½ cup raw almonds

¼ cup macadamia and cranberry toasted muesli, plus extra for garnish 

⅓ cup shredded coconut, plus extra for garnish 

½ cup Medjool dates, pitted 

⅓ cup carrots, grated plus extra for garnish

1 tsp cinnamon powder

½ tsp cardamom powder

1 tsp vanilla extract

½ cup white chocolate, melted for dipping 

Method

In a food processor, blitz the walnuts, almonds, spices and muesli until well blended.

Add the shredded coconut, dates, carrots, and vanilla. Blend for 1-2 minutes until a dough forms. Place mixture in the fridge for 5 minutes.

Line a tray with baking paper and roll into 1-1 ½ tbsp bites. Place balls onto the tray.

Melt white chocolate and using two forks, dip and cover the balls in chocolate, before gently shaking off the excess and placing the balls back onto the lined tray.

Sprinkle the tops with shredded coconut, carrot and extra muesli (optional) and chill for 10 minutes until chocolate is set.

Store in an airtight container in the fridge.