Vegan Carrot Cake Balls

Vegan Carrot Cake Balls

We're sharing a recipe from the team at McKenzie's to ensure this Easter will be the sweetest one yet!

Ensure that nobody misses out on the Easter fun with these Vegan Carrot Cake Balls - the super easy recipe serves 20 people and takes only 15 minutes to prepare.

Preparation Time: 15 minutes
Serves: 20

1 cup dates, pitted
1 cup walnuts
1 cup carrots, shredded
1/2 tsp McKenzie's Ground Ginger
1 tsp McKenzie's Ground Cinnamon
1/4 cup McKenzie's Coconut Flour
1/4 cup coconut oil, melted
1/2 tsp McKenzie's Mixed Spice
1/2 cup McKenzie's Shredded Coconut
1/2 cup McKenzie's Fine Desiccated Coconut

To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
Add the walnuts, carrots, ginger, cinnamon, coconut flour, coconut oil, mixed spice and shredded coconut into the food processor with the date paste and combine until mixed together.
Place desiccated coconut in a shallow bowl or tray. Roll a tablespoon of mixture into balls and roll in the desiccated coconut. Place the coated balls onto a tray.
Refrigerate the carrot cake balls for 30 minutes before serving. Any leftovers should remain in the refrigerator.