Raw, Vegan, Gluten-Free, Dairy-Free
- 3/4 c. roughly chopped carrots
- 1/2 c. raw walnuts
- 1/2 c. raw cashews
- 3/4 c. dried apricots [chopped]
- 1 Tbsp. grated ginger
- 1/2 tsp. cinnamon
- zest of 1 orange
- 1/3 c. sesame seeds for coating
- Roughly chop carrots and toss them into the food processor. Pulse until the mixture resembles a pulp. Empty the processor and set the carrot aside. You’ll need ¾ cup total of post-processed carrots for the recipe. Using a microplane or grater, grate the fresh ginger root then zest one and a half oranges and set aside with the carrot.
- Next, add the walnuts and cashews to the food processor. Pulse until they are finely ground. Set aside.
- Add dried apricots to the food processor and pulse until a sticky paste starts to form. In a medium bowl, combine carrot, apricot paste, walnuts, cashews, orange zest, ginger, and cinnamon then use your hands to combine it well.
- The next step is easier with two sets of hands – one person rolls the mixture into balls and one rolls the balls in sesame seeds. It’s totally doable as a one-man show, but you’ll find out just how sticky sesame seeds can be. Regardless, fill a bowl with about 4 tablespoons of sesame seeds and set a glass container to store the balls after you finish. Roll the mixture into small balls [a little smaller than a golf ball] and plop them into the bowl of seeds to coat on all sides.
- As you finish each one, set it aside in the container [or on a plate if you’re eating/serving them right away]. Store in the refrigerator – these stay good for a week or more!
- Prep Time: 15 mins
- Calories: 1343
- Sugar: 9g
- Sodium: 88mg
- Fat: 88g
- Saturated Fat: 13g
- Unsaturated Fat: 71g
- Carbohydrates: 131g
- Fiber: 17g
- Protein: 32g