Coconut and carrot cashew balls
These little sweeties are such a quick fix that you can almost improvise them. You can easily make a batch sometime in between hopping out of bed and getting out the door. At least that’s what I did this morning. They are THAT simple.
For a batch of approx. 18 coconutty carrot balls you will need:
1.25 dl desiccated coconut
1 dl organic raisins, soaked in 50 ml water (forward planning, or speed dating)
1 dl cashew nuts
1 medium organic carrot, grated
1 tsp sesame or coconut oil
1 tsp cinnamon
some grated lemon peel, preferably organic
coconut and sesame for coating
- Soak the raisins in 50 ml water (overnight?). Process them together with the water and nuts until creamy, using a food processor or mixer.
- Add the grated carrot, the coconut, the cinnamon, the lemon peel and the oil. Mix with a spoon until you obtain a smooth dough. Let it rest for a while.
- On a large plate, mix coconut and sesame. For extra flavour, you may want to roast the coconut and sesame in a dry pan.
- Take pieces of the dough (a heaped tsp or so) and roll them into small balls. Toss them in the sesame and coconut mix until perfectly coated. Keep in the fridge until consumed.