I am so happy to bring you this fabulous carrot cake donut holes recipe!
It’s been awhile since I’ve share a raw dessert and I am thrilled how these came together. They are composed of just a few simple ingredients yet pack all the flavor of carrot cake.
This is a nut-free recipe using just a small amount of sunflower and pumpkin seeds. These donut holes are packed with plant energy and nutrition that you would never find in traditional carrot cake.
Donut holes that take only a few minutes of processing time.
They are even delicious completely raw (without dehydrating or baking – store them in the fridge or freezer).
Even though my oven will stay open a few inches wider than shown, I chose to bunch a towel to keep the gap smaller.
The oven ones have a great flavor that is just slightly different from the dehydrated version and just a little bit chewier from the higher heat – great texture and flavor.
Ingredients
- 1/2 cup raw pumpkin seeds (83g) (also called pepitas)
- 1/2 cup raw sunflower seeds (90g)
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- heaping 1/2 teaspoon ground nutmeg
- 1 1/4 cups packed carrot pulp from juicing (about 216g - from a little over a pound of carrots)
- 2 cups pitted medjool dates (442g)
- shredded coconut for rolling (optional)
Instructions
- Place pumpkin seeds, sunflower seeds, sea salt, cinnamon, and nutmeg in at least a 7-cup food processor fitted with the s-blade. Process until it resembles a granulated powder.
- Add in carrot pulp and dates. Process until well combined. Will involve scraping the sides down a few times.
- Form batter into balls using about a tablespoon size of dough. Roll in coconut, if doing so. Spread out over 2 dehydrator trays or a cookie sheet lined with parchment paper (if using the oven). Keep a bowl of water near, to dip your hands in, this helps keep the 'dough' from sticking to your hands.
- Dehydrate at 105F for 10-20 hours (I did 10) - they will be a great texture and flavor at 10 but could go longer if desired or climate is different than mine. If using an oven, preheat the oven to 200F or a warm setting and place on a center rack. Keep door propped open and bake for 3 - 3 1/2 hours.
- Store in a lidded container - preferably in the fridge.
Notes
I don't have exact nutritional information as I haven't found a site that has straight carrot pulp BUT calculated by the entire amount of carrots I started with minus sugar and calories from juice these would be between 80-100 calories for 2 with approximately 4g fat, 3g fiber, and 3g protein.
I always love finding delicious ways to use vegetable pulp from juicing. Pulp can even be frozen if you can’t get to it right away.
I think these could even be made sans the juicer, just take your carrots, chop them, and process them in the food process or blender, straining any liquid with a fine mesh sieve or nut milk bag.
Thank you for stopping by! Enjoy.
xoxo
The post Carrot Cake Donut Holes {Raw Food} appeared first on Feed Your Skull.
