This recipe is raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.
Nothing makes me happier than delicious dessert food that I can eat and know I’m also doing something good for my body. And I have to brag for a second, because I didn’t actually make these, my wonderful husband did! The recipe had been laying on the kitchen counter for a while, so knowing that I’ve been wanting to try them he surprised me by making them for me! So thank you Juan and thank you to The Urban Poser for this recipe—it’s delicious!
- Recipe Yields: ~12 2″ round cake balls
- Prep Time: ~10 minutes
- Cook Time: None, it’s a raw dish
- Chill Time: ~30 minutes
- 2 large carrots, peeled (~ ½ pound)
- 1 large tart apple, peeled and cored
- 1¼ cup dried shredded coconut
- ½ cup chopped raisins
- ¾ cup finely chopped pecans or walnuts
- 1½ tsp ground cinnamon
- ½ tsp ground ginger (or fresh grated to taste)
- ¼ tsp nutmeg
- pinch of salt
- 3 Tbsp raw honey
- 3 Tbsp raw nut butter (almond, pecan, walnut, cashew)
- Juice from half a lime
- Raw cocoa nibs for decoration
- ¼ cup unrefined organic coconut oil
- 2 Tbsp raw honey (omit for Vegan option)
- ½ tsp vanilla
- 7 Tbsp raw cocoa (+ another ½ Tbsp to make a drizzle)
- Finely grate carrots and apple by hand or with a food processor. Press out as much juice as possible using a fine sieve or strainer.
- Add the rest of the ingredients from the first section of ingrdients (except cocoa nibs) to the carrot/apple pulp and mix well.
- Roll the dough into balls (~1 Tbsp worth of dough).
- Chill cake balls in freezer for ~30 minutes and prepare the chocolate.
- Start with room temperature (liquid) coconut oil (it’s liquid point is around 76°F). In a small bowl, combine the coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, no lumps. Depending on the size of your cake balls and the amount you end up with in the end, you may need to double the dipping chocolate recipe.
- Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Let some of the chocolate drip off than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. Note: if you don’t take the time to let some of the chocolate drip off you may not have enough chocolate to finish all the cake balls. They still taste great with a thick coating, but you will have to make extra chocolate sauce. It takes some practice to make your chocolate go far. If practice isn’t your thing just make extra chocolate sauce. Also, to minimize cracking, leave some space at the bottom of the cake ball without chocolate. If a crack does happen, it is easy to cover it up when you drizzle the chocolate over it later.
- For the chocolate drizzle, make the same chocolate recipe as above, but add ½-1 Tbsp more of raw cocoa to increase thickness. Using a spoon or a ‘candy making’ squeeze bottle, drizzle the chocolate in thin lines over the cake ball.
- For best results, store cake balls in freezer and remove ~5 min prior to serving. They should be fine for up to ~15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt. I actually stored these in the refrigerator because I preferred them a bit softer. They were a bit messy, but I also really like messes. 🙂