Raw Carrot Cake Balls

These carrot cake balls are vegan friendly, refined sugar free and completely raw!

I pop them in the freezer and take one out 15 minutes before I want to eat them.

Ingredient:

  • 3 medium sized grated carrots
  • 1 cup of organic oats
  • ¾ cup Medjool dates
  • 2/4 ground almonds
  • 1tsp ginger powder
  • 1tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 1tsp turmeric
  • Sprinkling of cracked black pepper
  • 1tbsp chia seeds
  • 1tbsp flax seeds

Simply blitz all the ingredients in a food processor until they combine into a slightly sticky dough.

You can top these with 70%+ dark chocolate and desiccated coconut if you wish.

The dark chocolate is a great source of antioxidants called flavonoids which have been shown to improve and slow age-related cognitive decline1. Dark chocolate also contains some essential minerals such as potassium, magnesium, copper and iron2. Furthermore, the fat content of the chocolate will improve absorption of beta-carotene, a lipid soluble nutrient found in carrots3.

However, it is important to bear in mind that dark chocolate is a high fat, high calorie product. Ecuadorian chocolate has been shown to have a healthier fatty acid profile as it contains greater amounts of unsaturated fatty acids and fewer saturated fatty acids4.

References

1Sokolov, A.N., Pavlova, M.A., Klosterhalfen, S. and Enck, P., (2013) ‘Chocolate and the brain: neurobiological impact of cocoa flavanols on cognition and behavior.’ Neuroscience & Biobehavioral Reviews37(10), pp.2445-2453.

2David, H., Linda, L. and Pamela, P., (2016) USDA National Nutrient Database for Standard Reference, Release 24 [Internet].

3Ribaya-Mercado, J.D., 2002. Influence of dietary fat on β-carotene absorption and bioconversion into vitamin A. Nutrition reviews60(4), pp.104-110.

4Torres-Moreno, M., Torrescasana, E., Salas-Salvadó, J. and Blanch, C., 2015. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food chemistry166, pp.125-132.

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