Carrot cake energy balls recipe by Charlotte Davies
Top up your energy throughout the day with yummy gluten-free carrot cake energy balls.
Carrot cake energy balls
Ingredients
- 1 grated zest and juice of 1 orange
- 100 g organic sultanas or raisins
- 125 g organic walnuts
- 100 g organic carrot, peeled, finely grated
- 125 g mixed seeds (chia, flax, pumpkin or sunflower seeds)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 30 g desiccated coconut
Instructions
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Place the sultanas or raisins in a small saucepan. Add enough orange juice to just cover the dried fruit. Bring to a boil, cover, remove from heat and leave to soak and plump up in the warm orange juice.
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Meanwhile, place the walnuts and seeds into a food processor and blend until the mixture resembles fine breadcrumbs. Remove from the food processor and set aside.
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Drain the sultanas and add to the food processor with the finely grated carrot, spices and orange zest. Blend until smooth and paste like.
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Add the ground walnuts and mixed seeds to the rest of the ingredients and process to combine.
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Spread the desiccated coconut into a flat dish. Roll small handfuls of the mixture into balls between the palms of your hand, approximately the size of a whole walnut. Then roll each ball in the desiccated coconut. Place on a baking sheet or tray lined with non-stick silicone paper. Continue this process until you have used all the mixture.
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Enjoy straightaway, or place in the fridge for 10-15 minutes to firm up. These can also be frozen.
As featured in the June 2019 issue of Gluten-Free Heaven magazine
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