Carrot Cake Nut Balls

FOOD AS MEDICINE

Did you forget about carrots when you went keto? Time to bring them back! The health benefits of carrots are numerous, but they are best known for their antioxidant qualities. Beta-carotene is the compound found in orange-yellow fleshed produce that has a wide-range of disease-fighting qualities. Other varieties of carrots, like cosmic carrots and rainbow carrots, have plant pigment-based compounds in addition to carotenoids. Aside from the carotenoids, carrots have a compound called polyacetylenes, which have proven anti-cancer qualities. They are also a great source of vitamins A, K and C. As a root vegetable, they’re rich in minerals and microbes. When purchasing root vegetables, make sure the greens are still attached because this means they’re more fresh! Remove the greens upon bringing them home to maintain the firmness of your carrots and don’t forget to keep your carrot tops to use in bone broth.

INGREDIENTS

2 cups raw almonds

2/3 cup raw pecans

1/4 tsp fine sea salt

2 tsp cinnamon

1 cup carrots, chopped

2 Tbsp unsweetened shredded coconut, plus additional for rolling

3 Tbsp maple syrup

2 Tbsp coconut oil, melted

2 tsp vanilla extract

1 scoop Naturally Nourished Grassfed Whey

2 Tbsp roasted sunflower seed or cashew butter

optional: 1/2 cup raw almonds chopped

DIRECTIONS

Combine almonds & pecans in a food processor and pulse until almost flour consistency. Add carrots and process until finely chopped and incorporated. Add remaining ingredients and process until dough comes together and almost forming a mass in the food processor. Add sunflower seed butter to aid in binding until it rolls into a ball, optionally pulsing in chopped almonds for texture. Transfer mixture to a small bowl and roll into balls tossing in coconut shreds to coat. Keep refrigerated for one week, or in the freezer for up to 3 months.