Creamy Carrot Cake Balls

Happy Halloween!

In the spirit of Halloween I added eyes to my creamy carrot cake balls to create mummies (or possibly monsters). Despite the ghoulish costume these bite size carrot cakes are wearing, these little treats are not limited to Halloween. The fresh raw carrots and the dried pineapple give a pop of flavor that is enhanced by the cream cheese and spices. These are fantastic dipped in dark chocolate as well as white chocolate (milk chocolate is probably good too, I just haven't tried it). These treats just make me smile (hopefully they'll make you smile too).

This is the last recipe in the 31 days of yummy, healthier treats, I will post a follow-up tomorrow all about the journey. In the meantime have a safe and joyful Halloween.

Creamy Carrot Cake Balls

 1lb carrots (about 4 medium carrots), peeled and roughly chopped

1/2 cup dried pineapple

1/2 cup raisins

1/2 cup crispy cashews

6oz cream cheese

1 cup shredded coconut, divided

1/2 tsp cinnamon

1/2 tsp fresh lemon zest

1/8 tsp ground ginger

dash of sea salt

1-2 TBSP coconut flour

11oz white or dark chocolate chips (without hydrogenated oils)

1 1/2 TBSP Coconut oil

In a food processor place peeled, chopped carrots, dried pineapple, raisins, cashews, 1/2 cup of shredded coconut, cream cheese, cinnamon, zest, ginger and sea salt. Gently pulse until a loose paste forms. Place carrot mix into a bowl and add the rest of the shredded coconut. Sprinkle coconut flour evenly over the top of the mixture. Stir together, if your paste still seems to have too much liquid carefully add a little more coconut flour. Use a small dough scoop (or a tablespoon) separate and shape the carrot mix and place on a parchment lined sheet or cutting board (whatever will fit in your freezer). The mix will still feel loose and leave orange goo on your hands. Place balls into freezer to firm up for 15-30 minutes. About 5 minutes before you are ready to remove the balls start melting your chocolate in a double boiler with the coconut oil. Make sure the water in the pan doesn't touch the bottom of your bowl and that no moisture gets into the chocolate. Stir while chocolate melts to remove lumps and incorporate the coconut oil. When chocolate is ready you can dip and coat your creamy carrot cake balls. Because the balls have been in the freezer the chocolate should harden quickly on its own, you can however place the carrot cake balls in the fridge for faster cooling.  To add candy eyes simply drop a spot of chocolate on the back of each eye and attach to the carrot ball. The using a fork or silicone pastry brush apply chocolate in streaks for a haunted look. Serve right away or store in the fridge.