With a little help from MindfulnessETC you can have your treats this Easter without giving up your healthy lifestyle. These carrot cake balls are a perfect go-to snack if you’re craving something sweet.
If you can, choose soft, unsulphured apricots to make these balls, which are dark in colour with a lovely, sticky texture and toffee-like flavour. Sulphur is regularly used as a preservative in dried fruit and has been linked to exacerbating the symptoms of asthma. Hulled hemp seeds have a softer texture than the whole seeds and can be readily found in health food stores, larger supermarkets and online.
40 g/1 ½ oz. desiccated/dried unsweetened shredded coconut, for coating
25 g/1 oz. quinoa flakes or jumbo rolled oats
1 small carrot, about 50 g/1 ¾ oz.sliced
100 g/3 ½ oz. soft dried apricots, roughly chopped
1 tablespoon almond or cashew butter
1 teaspoon mixed/apple pie spice
1 tablespoon vanilla protein powder
1 tablespoon hulled hemp seeds
First toast the desiccated/dried unsweetened shredded coconut. Place the coconut in a large, dry frying pan/ skillet over a medium-low heat and cook for a couple of minutes, tossing the pan regularly, until light golden – take care as the coconut burns easily. Tip the toasted coconut onto a large plate and set aside while you make the balls.
Put the quinoa flakes (or oats) and carrot in a food processor and process until very finely chopped. Add the apricots, nut butter, mixed/apple pie spice and protein powder, and process again to a thick smooth-ish paste, occasionally scraping down the mixture from the sides when needed. Stir in the hemp seeds.
With damp hands, shape the carrot mixture into 8 large, walnut-sized balls, then roll each one in the toasted coconut until coated all over (any leftover coconut can be used in another recipe). Chill in the fridge for 30 minutes to firm up. Store in the fridge in an airtight container for up to 2 weeks.
This recipe is from Superfood Energy Balls and Bites by Nicola Graimes.