Recipes

Sweet Mama's Raw Vegan Gluten-Free Cake Balls

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    Ingredients Print Recipe

  • pulp from 2 lbs of organic carrots (we use juicer to extract pulp for recipe)
  • 1/4 cup of carrot juice
  • 2 cups unsweetened coconut
  • 2 cups of soaked medjool dates
  • 1/2 cup raw organic coconut oil
  • 4 tbs. organic grade b maple syrup
  • 1/4 cup of soaked chia seeds
  • 2 tbs of raw hemp protein powder, such as Living Harvest
  • 1/2 cup of raw ground flax seeds
  • 2 tbs maca root
  • 1 cup raw cashews or sprouted pumpkin seeds
  • 1 tsp. of salt
  • 2 tsp. each of ground cardamom, cinnamon and nutmeg
  • 1 8 oz. bag of vegan raw cacao or nibs
  • 2 drops of cassia oil
  • 7 drops of wild orange oil

Directions

Put the cashews in the food processor and process until it creates a flour consistency, but not too long, or it will turn into cashew butter.

Remove seeds from soaked dates and puree in food processor until it forms a ball.

Add the carrot pulp to a bowl with ground cashews, along with pureed dates. Add coconut, cacao, chia seeds, hemp seeds, maca and coconut oil. Add (amount) of carrot juice, maple syrup, cinnamon and vanilla and salt.

Mix well with your hands, combining all the ingredients. Add a few drops of cassia and orange oil. Roll into small balls with your hands and roll the balls in hemp seeds or cacoa nibs.
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