Carrot Cake Balls

Ingredients

• 1 1/2
  
  ounces (40g) desiccated/dried unsweetened shredded coconut, for coating
  
• 1
  
  ounce (25g) quinoa flakes or jumbo rolled oats
  
• 1
  
  small carrot, about 1 3/4 ounces (50g), sliced
  
• 3 1/2
  
  ounces (100g) soft dried apricots, roughly chopped
  
• 1
  
  tablespoon almond or cashew butter
  
• 1
  
  teaspoon mixed/apple pie spice
  
• 1
  
  tablespoon vanilla protein powder (optional)
  
• 1
  
  tablespoon hulled hemp seeds
  

Directions

1. First toast the desiccated/dried unsweetened shredded coconut. Place the coconut in a large, dry frying pan/skillet over a medium-low heat and cook for a couple of minutes, tossing the pan regularly, until light golden—take care as the coconut burns easily. Tip the toasted coconut onto a large plate and set aside while you make the balls.
2. Put the quinoa flakes (or oats) and carrot in a food processor and process until very finely chopped. Add the apricots, nut butter, mixed/apple pie spice, and protein powder (if using), and process again to a thick smooth-ish paste, occasionally scraping down the mixture from the sides when needed. Stir in the hemp seeds.
3. With damp hands, shape the carrot mixture into 8 large, walnut-sized balls, then roll each one in the toasted coconut until coated all over (any leftover coconut can be used in another recipe). Chill in the fridge for 30 minutes to firm up. Store in the fridge in an airtight container for up to 2 weeks.