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Paleo Carrot Cake Balls

Houston, we have a problem.

My brother refuses to eat any more of my "unhealthy" baked goods...which is basically all of them. Granted, this is a temporary situation until he can start running again (ACL surgery has him on lockdown), but any time is too long of a time for me because I have zero self-control around sweets.

Thus, I am being forced to change my entire baking regimen. And not just for myself. But because being the great sister that I am, I can't just make unhealthy stuff and give them away to someone else. I want to make things for him to enjoy while he recovers. *Insert awwwwws here*

Yeah, he got lucky with me.

So here's the first installment of healthy baking for Adam. Or healthy no-baking, I should say. Vegan, gluten-free, dairy-free, carrot cake balls. No cake was harmed in the making of these balls. Only nuts, carrots, and dates. And a few classic carrot cake spices.  Oh, and some shredded coconut.

All I needed was a food processor and 15 minutes. Super easy, super scrumptious, and super good for you! 

Paleo Carrot Cake Balls

Yield: 12 balls
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5 pitted medjool dates, soaked in hot water for 10 minutes
1/2 cup almond flour
1/2 cup finely chopped pecans
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 cup finely shredded carrots

1 cup sweetened coconut flakes, for rolling


To the bowl of a food processor, add medjool dates. Process until a sticky paste forms.

Add almond flour, pecans, flaxseed, vanilla, cinnamon, ginger, and nutmeg. Process until well-combined. Add shredded carrots and process just until mixture comes together into a ball.

Using a tablespoon scoop, scoop out portions of the mixture, then roll each portion into a ball.

Place coconut flakes in a shallow bowl and roll each carrot cake ball in it until evenly coated.

Serve or store covered in a refrigerator. 

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