We love to find creative ways to use the pulp that’s left after juicing our favorite fruits and veggies. These carrot cake balls are a fantastically delicious way to turn what otherwise would have been composted, into something truly delicious. If you love these little bite-sized treats, you might like a couple of our other vegan snack recipes. Our vegan protein balls and vanilla oat protein balls are two of our faves.
- 1 cup carrot pulp
- ¼ cup pecan nuts
- ½ cup coconut flakes (bigger flakes soaked)
- Hand full raisins
- 7 pitted dates
- 2 tsp cinnamon, ground
- 1 tsp fresh finely grated ginger
- Pinch of ground cloves
- 1 cup almond flour
Mix all in food processor except raisins, carrot pulp and almond flour.
Place mixture in a bowl then add the rest. Mix until well incorporated.
Form into bite size blocks. Coat with cinnamon, coconut or your favorite coating!