Carrot Cake Bliss Balls- Raw+Vegan

This cakey, yet tender ball of heaven is what I call carrot cake ‘on the go’.

But don’t be fooled because once you take a bite you’ll want to enjoy every moment.

Carrot Cake, a favorite baked treat amongst many, and I’ve conveniently proportioned them so that you can enjoy them every day if desired, or, Rid yourself of the guilt from taking a whole slice and settle for just a bite.

The warmth of the cinnamon, the spice of the cloves and the gentle sweetness, naturally from the dates, will have you swooning, or should I say spooning over your next one.

Im so excited for ya’ll to try an original recipe developed by.. ME. This was one of my late night concoctions, while coming up with a raw vegan carrot cake cheese-cake for my dessert business back in 2018.

Double Dipping

You asked and I obey.

Originally I Dipped these in chocolate, but after testing out a vegan cream cheese frosting by minimalist baker, I just had to include.

Please note you’ll need to make and follow her recipe before diving into the bliss balls themselves you can find it here.

what you’ll need for the Vegan cream cheese is—

1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)

1/2 cup full-fat coconut milk or cream

3-4 Tbsp maple syrup

1/4 cup melted coconut oil (I use native refined coconut oil)

1/4 tsp lemon zest

1-2 Tbsp lemon juice

1 tsp pure vanilla extract

1/4 tsp sea salt

Place all ingredients in a blender and blend until smooth and creamy, I like my Nutribullet for this but you can use a vitamin too. Place in refrigerator until cold.

Tools and special items

You’ll need a good food processor for this recipe, I have a Cuisinart but what ever you have is fine—Honestly good tools are the key to home made delicious food, especially if you’re leaning into a more plant-based lifestyle, then a food processor is a must for the kitchen in my humble opinion.

Coconut flour is used in this recipe, because it makes a great base for a lot of baking needs, I use it in these balls, but also my home made Twix-Bars (recipe to come) and when I make cakes too- It’s versatile, Gluten free, and if you don’t have a allergy to coconut, its a great subtitle for flour when used correctly.

Of course this recipes uses Medjool dates—soaked, as its my favorite raw treat sweetener. Natures Candy as its best..

Carrot Cake Bliss Balls

Naturally sweetened, warm, comforting and rich.

VEGAN + DAIRY-FREE + SUGAR FREE

+ RAW + GLUTEN FREE

INGREDIENTS-

• 1 Cup Organic Medjool dates, pits removed ( pre-soak for 15 mins in warm water )

• 1 Cup walnuts

• 1 Cup grated organic carrots (local if possible)

• 1/2 coconut flakes or shreds

• 1/4 cup coconut flour

• 2 Tbls melted coconut oil

• 1 tsp fresh grated ginger (fresh is best-but powdered if you don’t have fresh)

• 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp cardamom

• 1/4 tsp Salt

For the chocolate topping-

• 1/3 cup Vegan chocolate chips ( or bar chocolate ) Some brands I use are Alter Eco and Enjoy Life chocolate chips

• 2 Tbls coconut oil (unflavored) I use Nativa refined coconut oil.

For the vegan cream cheese frosting-

Refer to Minimalist Baker and use the first recipe which will be the butter-cream frosting.

*Note, I did not beat the frosting like the recipe calls for, I simply blended and used as desired, but take a look and see what you prefer :)

Prep time: 15-20mins Servings: 12-14 balls depending on desired size

INSTRUCTIONS-

• Place your walnuts, coconut flour, coconut shreds and spices along with salt in the food processor and process until a fine crumb (see in picture below on first square)

• Add in your grated carrots and melted coconut oil and process again for 10 seconds.

• Strain your dates and remove the pits, and place in the processor. Process until well combined. You might need to stop a few times to scrape down the sides to ensure all the mixture is properly combined. ( see last square in pic below)

• The mixture should stick together nicely, if too dry add another tablespoon of coconut oil.

• Depending on how big you’d like to have the balls, spoon mixture into your clean hands and roll into bite size pieces, I usually have them 1.5 inches wide. But that’s up to you darlings, have fun with it—big, small, size shouldn’t matter 😉

• Once rolled, place them on a baking paper lined tray or plate, and once all the mixture has been rolled, place in the fridge for 15 mins while you get the chocolate and cream-cheese ready for dipping.

  Melted Chocolate-

• Add chocolate chips or chopped chocolate and coconut oil to the top of a double boiler over barely simmering water.

  Tip* Don’t have a double boiler? A metal bowl over a saucepan works well and is what usually use at home.

  Just make sure the bottom of the bowl doesn’t touch the water in the pan.

• Stir gently and frequently until the chocolate has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.

Once you have your toppings ready for dipping, its time to have fun..get messy-or not. Dip the whole thing or just cover half-do as your heart desires. And sprinkle with cinnamon or any other spice that tickles your fancy. I use Raw Nice for my colored superfood powders. But that’s completely up to you :)

These are great for dinner parties, at home snacks, or presents 🎁

They are my go-to recipe, and I absolutely love the healthy yet richness you get from eating these..

As always my dears, please be sure to tag me in your stories on instagram when making this recipe as its an original by me, and I would love to see and support you in your food journey.

Remember darlings - “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” Julia Child

Much love, Nadine xx

The ingredients tagged in this blog post are from companies I solely stand by and use in my kitchen.

I would never suggest products to use in your kitchen that I don’t stand by or use myself.