Coconut, carrot and cashew balls

Today we have made some balls of coconut, carrot and cashew nuts healthy, nutritious and simple so that the little ones in the house can get to work with us.

It is not the first time we prepare small bites and we like them more and more because they are made with natural ingredients, without preservatives or colorings and suitable for vegans, celiacs, intolerance to eggs or milk.

To obtain it cream or coconut cream you have to leave the can or the brick in the fridge. During cooling, the cream will stay on top, so the next day you should open it carefully so as not to mix both parts and you will have the coconut cream ready to use.

If you look, this recipe is made without sugar, so I recommend use good quality dates and the sweeter the better. My favorites are the Medjools. Yes, I know they are not national but their smoothness and flavor have me in love.

These coconut, cashew and carrot balls last up to 1 week in the fridge. So you will have a sweet snack, with only 43 kcal, for when the body asks you to.

Coconut, carrot and cashew balls

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Fantastic healthy and healthy snack with only 43 kcal.

• Mayra Fernandez Joglar

• Recipe type: picnic
• Calories: 43
• Rations: 45 units

• Preparation time: 2:10 p.m.
• Cooking time: 2M
• Total time: 2:12 p.m.

Ingredients

• 150 g carrot
• Dates
• 50 g of flax seeds
• 150g cashew nuts (unroasted, unsalted)
• 75 g of grated coconut (50 g + 25 g)
• 15 g coconut oil
• 15 g coconut cream
• 1 level scoop (dessert size) vanilla protein powder or homemade vanilla paste
• 1 level tablespoon (dessert size) ground cinnamon
• Zest of 1/2 lemon

Preparation

1. We put the flax seeds in the glass. We chop them during 10 seconds, speed 9. We withdraw and reserve.

2. We scrape and wash the carrots. We cut them into pieces and chop them for 5 seconds, speed 7. We put several sheets of kitchen paper on the countertop, turn over the carrots and proceed to dry them as much as possible.

3. We put 50 g of grated coconut in the glass, add the rest of the ingredients including the crushed flax seeds and carrots. We mix during 10 seconds, speed 10. We lower the dough towards the blades and chop again 15 seconds, speed 9.

4. With the dough obtained we make balls of about 10 g. At the beginning it is normal for the dough to be a little soft but when they cool they will be a little harder. To make the balls it is better to have your hands slightly damp.

5. We batter them in the remaining 25 g of coconut. We put them on a tray and refrigerate them for at least 2 hours. Then we can store them in a container with hermetic closure so that they last longer in the fridge.

More information - Mango, macadamia and coconut balls

Adapt this recipe to your Thermomix model