Summer Snack for Your Hiking Adventures: Raw Carrot Cake Balls
Ingredients:
1 cup gluten-free oats
1/2 cup finely shredded carrots
½ cup dried mulberries
7 medjool dates (soaked for 30 minutes in 1/4 cup water )
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
Instructions:
Blend oats into flour consistency
Add in dried mulberries, pulse a few times to break them up then add carrots, vanilla and spices.
Add in dates and water.
Roll dough into balls and cover in shredded coconut . Wetting hands or using parchment paper can help to work the dough as it’s pretty sticky.
Freeze for at least 2 hours and enjoy!