Carrot Cheesecake Balls
by XENIA
Ingredients
- 40 g Cashews unsalted
- 30 g Oats
- 30 g Carrot peeled
- ¼ tsp vanilla
- 80 g (vegan) cream cheese
- 1 tsp nut butter I used Cashew
- 3 tsp agave syrup
Topping
- 70 g (vegan) white chocolate
- 5 g dark (vegan) chocolate
- 5 g carrot
Instructions
- Blend 40g of cashews and 30g of oats in a small blender for a few seconds to a flour consistency and transfer into a medium bowl.
- Grate the carrot. If you don't have a grater at home, blend the carrot in the blender for a few seconds (but there should still be pieces).
- Add ¼ tsp Vanilla, 30g Carrot (Step 2), 80g vegan cream cheese, 1 tsp nutbutter and 3tsp agave syrup and give it a good mix with a spatula (it can take a few minutes).
- Take 1 ½ teaspoon of dough and form into small balls between the palms of your hands and and place the balls on a plate with baking parchment. Put it for 5 Minutes into the freezer
- While the balls are in the freezer chop 70g (vegan) white chocolate into small pieces and melt in the microwave or in a pot on the cooker over medium heat.
- Take the balls out of the freezer and place them one by one in the melted chocolate so that the balls are surrounded by chocolate on each side. Allow to drip for a few seconds and return to the plate with baking paper.
- If you want, melt some dark chocolate and drizzle it over the white chocolate and sprinkle them with a few carrot grates
- Put in the fridge for a few minutes so that the chocolate becomes firm and voilá the hopefully best carrot Cheesecake Balls