Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Carrot mixture
Carrot balls
How it's done
Carrot mixture
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Mix in the desiccated coconut, nuts, ginger and salt. Puree the carrots and dates in a food processor until smooth, mix in the maple syrup. Add the carrot and date mixture to the dry ingredients in the bowl, knead well by hand.
Carrot balls
Divide the mixture into 20 portions and shape into balls. Empty the desiccated coconut into a dish, roll the balls in the coconut.
| Shelf life: | Cover and keep in the fridge for approx. 1 week. |
|---|---|
| Tip: | Freeze the balls without the desiccated coconut. Roll the balls in the coconut before defrosting. |
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