Some may say these are a seasonal delight but I say it’s an everyday delight. I really focus on my recipes being simple but still delicious. So, sometimes I follow recipes but I alter them and experiment with what I have available in my fridge because as I’m student living in Manchester, I understand it’s hard to always get all the fancy ingredients when you Google recipes. That is what this blog is about! Your ingredients don’t always have to be perfect to make a great recipe!
I added the maca powder purely to help with fatigue and I have just bought it recently so wanted to try it out. It adds a rustic, subtle vanilla kind of taste which I absolutely love. Plus, I wanted my carrot balls to keep their vibrant orange look! You can also use shredded coconut as well as the maca powder to make it look prettier which I do opt for when I have it available and plus coconut is also a very good healthy fat!
Serves: 10 big balls
Prep time :10 mins
- 1 cup raw mixture of peanuts and cashews
- ½ teaspoon maca powder cup for coating
- ½ teaspoon cinnamon
- ½ teaspoon Himalayan sea salt
- 10 soft pitted dates (preferably Medjool dates but if they are cheap dates make sure to just soak them for 5 mins to make moist).
- 3 medium chopped carrots
- 2 teaspoons maple syrup or an alternative to this is non-dairy milk, however leave out if you want it completely raw.
- ½ cup jumbo oats
- In a food processor, add the chopped carrots and pulse till it becomes a fine grain.
- Add the dates, cinnamon, sea salt, oats and maple syrup to taste, if they look too dry add more syrup/milk.
- Use a tablespoon to scoop the mixture, then use your hands to roll it into balls as perfect or imperfect as you like.
- Sprinkle the maca powder on evenly around the carrot ball, if desired. Store in the fridge in an air-tight container for up to 5 days.
Four simple steps. Now, they are the sort of instructions I like!