Raw Carrot Cake Bliss Ball Bites

Carrot-Cake-BLiss-balls-2

What’s life without a special treat every once in a while? As the old saying goes: Life Is Short, Eat Dessert First. I’m all for the occasional treat, but not if it’s coming laden with gluten, dairy and chock full of refined sugars and flour. No matter how good it might be in the moment, it doesn’t make up for how it will make me feel afterwards. That’s why I’m starting my MIY campaign (#MIYMeals), teaching you to Make It Yourself so that you can be empowered to make a sweet treat for yourself that is so satisfying, yet doesn’t come laden with all that bad stuff. (And although I’m not a huge proponent of “good vs bad” mentality, the more I learn about what refined foods do to people, the more I’m convinced they’re pretty darn bad). The best part about living a plant-based whole foods lifestyle is that it’s so easy to make raw desserts for yourself with whole, naturally sweet foods that effect your body very differently than refined sweets. If you’re new to raw foods or just looking for some new fun recipes, then these Raw Carrot Cake Bliss Ball Bites will surely fit the bill, great for a summer picnic, a family gathering or even your kids birthday party.

Raw Kitchen Essentials

What you will need: For this raw carrot cake recipe, all you’ll need is a food processor. I use and recommend the 14-cup Cuisinart Food Processor, but if this is too big to suite your needs and you’re looking for something smaller, consider the 7-cup Cuisinart Food Processor, it’s a smaller and more affordable model. I’ve been using my Cuisinart for years and it’s still working great. Owning a good quality food processor is one of the top 4 raw food kitchen tools I recommend stocking your kitchen with.

Raw Carrot Cake Bliss Ball Bites Recipe

Raw Ingredients

  • 1 cup pecans (soaked for 1-2 hours and rinsed)
  • 1 cup walnuts (soaked for at least 3-4 hours and rinsed)
  • 8 Medjool dates
  • 1/2 cup shredded coconut
  • 1/4 cup raisins
  • 2 large carrots shredded
  • 1 teaspoon cinnamon
  • pinch pumpkin pie spice
  • 1 tablespoon of vanilla

The trick to making awesome raw food desserts is dialing in the texture. For something like these raw carrot cake balls, you don’t want to process all the ingredients together until smooth, because that would do two things: it would prevent the ball from really sticking together and secondly, texturally, it would taste like a ball of mush in your mouth! It’s worth considering texture when making any kind of raw dessert. I like to have at least some mixed texture, especially in more smooth dessert like this. So the process of making these raw carrot cake balls, incorporates a method so that it will also have a crunchier texture, overlying the smooth texture. With that being said…

Recipe Instructions

In a food processor, place:

  • 1/2 cup of pecans
  • 1/2 cup of walnuts
  • and all the pitted dates

(Notice only placing half of the nuts in the food processor.) Blend together until it’s smooth enough so that the nuts and dates stick together.

Take the remaining walnuts and pecans and do a thorough rough chop, breaking them to down to smaller pieces. Place rough chop nuts as well as blended nuts and dates in a bowl.

Add into the bowl:

  • 1/2 cup shredded coconut
  • 1/4 cup raisins
  • 2 large carrots shredded
  • 1 teaspoon cinnamon
  • pinch pumpkin pie spice
  • vanilla

Mix together by hand and roll into bite-sized balls. Another important note is that if you soak your nuts before using them, this “wakes” them up and allows for better digestion. If you want them to have a longer shelf life, you could dehydrate them again, slowly at a low temperature. If you use wet nuts in your recipe, it will only have a “shelf life” of 5-6 days before the nuts start to turn, and also considering that the raw carrots won’t last much longer than that anyways. If you’re making a very large batch and don’t eat them all, you could dehydrate the entire raw carrot cake balls or you could freeze them, but like I always say: Fresh is best!

Vegan “Creamy” Raw Carrot Cake Frosting Recipe

If you want to make a creamy “frosting” to add a dollop on top of your raw carrot cake balls, to fill in for the traditional cream cheese frosting, you can make a simple and tasty topping with just two ingredients mac nuts and dates. In a high-powered blender, (I always recommend a Vitamix and here’s why I recommend it) place the following raw ingredients:

  • 1/2 cup of mac nuts
  • 6 dates
  • 1 tablespoon of coconut milk or almond milk, or if you don’t have either of those, add water instead. This is just to help get the mixture going.

Blend until smooth and add a little dollop on top of the raw carrot cake bliss ball bites. Serve and enjoy!

I hope you enjoy this raw recipe as much as I do!

Aloha from the Big Island of Hawaii,

Live Free, Laura D.

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