Ginger Vanilla Sesame Balls
1/2 c. almond butter
1/2 c. grated carrot
1/2 c. fresh coconut, finely chopped (or unsweetened shredded coconut)
1/2 c. pure maple syrup
1 Tbsp. ground flax
1 Tbsp. vanilla extract
2 Tbsp. sesame seeds + more for coating balls
2 Tbsp. + 11/2 tsp. fresh minced ginger
1/4 tsp. salt
21/2 Tbsp. evaporated cane juice (pure, natural, non-heavily processed sugar)
21/2 c. oat flour (ground quick oats)
1. Mix well the wet ingredients together.
2. In a separate bowl, combine oat flour, sugar, flax, sesame seeds and salt. Stir into wet ingredients until thoroughly combined. You may want to do this in small quantities to allow for easier stirring, and to ensure everything is thoroughly combined. (Mixture will still feel slightly sticky to the touch, but this is okay as it will harden and become firmer during set-up time in the freezer/refrigerator.)
3. Using approximately a measured 2 Tbsp. of batter, roll into balls in hands and drop into a bowl of sesame seeds. Roll to coat, then roll balls again in hands briefly to imbed seeds into balls, ensuring firm contact.
4. Place coated balls on a plate and freeze or refrigerate (1/2 hour in freezer, 1 hour in refrigerator) before serving.
Note: A vegan dessert that is nearly raw as well!
SO HOW'D IT GO?
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