Carrot & oat balls
Great for lunchboxes, these are a naturally sweet treat, which contain plenty of fibre, vitamins and minerals
Servings
20 balls
About this recipe
These raw carrot and oat balls are ideal for packed lunches, picnics or afternoon tea. The recipe can easily be doubled and the balls keep in the fridge for around 5 days.
Ingredients
100 grams oats
100 grams carrots, cut into small chunks
2 tablespoons coconut oil
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Dessicated coconut (optional)
Instructions
Step 1
In a food processor, blitz the oats and carrots for 3-5 seconds. Add the coconut oil, honey, cinnamon and ginger and process for 15 seconds at a medium speed, until the oats and carrots are broken into small fragments and are well combined.
Step 2
Leave to chill in the fridge for 30 minutes or more.
Step 3
Take dessert spoon sized amounts of the mixture and roll into balls in the palm of your hand. Either serve them as they are, or roll in desiccated coconut. Keep refrigerated.