Sunday, August 7, 2011

Oatmeal Raisin Carrot Cake Balls

These balls have all the delicious flavour of a carrot cake without ever having to turn on the oven. They're perfect for on-the-go snacking and lunches!


1 cup old-fashioned oats, + 4 Tbsp. reserved
3/4 cup shredded carrots
1/4 cup Medjool dates, pitted and roughly chopped (about 8 large dates)
1/2 cup raisins, + 3 Tbsp. reserved
1/3 cup brown sugar
2 tsp. cinnamon
1/4 tsp. pumpkin pie spice (can be substituted with nutmeg)
2 tsp. vanilla extract
3 Tbsp. sweetened shredded coconut (can be mixed into the dough or used to roll the finished balls in)


Place 1 cup of the oats and the 3/4 cup of carrots in a food processor and pulse for about 30 seconds. Add the dates, 1/2 cup raisins, brown sugar, cinnamon, pumpkin pie spice, and vanilla. You can also add the coconut in at this point if you want it to be mixed in the dough, or just leave it out if you want to coat the finished balls in it. Continue to process for an additional 60 seconds, or until the ingredients are thoroughly mixed and there are no large chunks of anything.

Prepare a storage container or plate for the finished balls by lining it with parchment or wax paper. Transfer the dough mixture from the food processor into a medium bowl. Add in the reserved  4 Tbsp. of oats and 3 Tbsp. raisins and mix in with your hands. This will give the finished balls some texture. If coating the balls in coconut, pour the coconut into a small place or bowl. Pinch off 1-2 Tbsp. of dough and roll into a ball, and roll the ball in the coconut. If the dough becomes too sticky or hard to work with, moisten your hands with water or refrigerate the dough for 15-20 minutes. Place the finished balls in the prepared container. Store in the refrigerator for up to 1 week or the freezer for 2-3 weeks.

*Recipe adapted from Love Veggies and Yoga

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