Happy Monday, everyone! This week we decided to bring you a simple recipe that is not only easy to bring to work or pack in your kids’ lunch bags, but will satisfy your sweet tooth in a healthy and delicious way. The black garlic in this recipe adds an extra depth of flavor that helps balance the sweetness of this energy ball. Our recommendation: eat one around 2:30 or 3:00 pm at work when you’re feeling sleepy to help you push through the rest of the work day.
Thanks to Garlic Matters for this delicious recipe!
1 medium raw carrot (about 130g), chopped or grated
160g Medjool dates, chopped roughly (pits removed)
1 teaspoon fresh, very fine orange peel
1 teaspoon allspice
1½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon dry, ground ginger
Pinch of salt
2–3 tablespoons melted coconut oil
7 black garlic cloves, halved
½ cup desiccated coconut flakes (you will not use it all, but this amount makes things easier)
Place nuts and carrot in a food processor and give it a good whizz until you have an even consistency. Add all remaining ingredients, apart from the coconut flakes, and process until well combined and the ingredients start to come into a dough like consistency. Refrigerate for 30 minutes.
Remove the energy ball mix from the fridge and begin forming the balls. Place about 1½ teaspoon of the mix between the palms of your hands and roll it into a small bowl. Push a half of black garlic clove into the middle of your ball and close the gap by rolling it back to the ball shape. Repeat until all energy ball mix is exhausted. *Read the notes below.*
Roll your carrot cake energy balls in coconut flakes and refrigerated for a few hours before eating.