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Raw and Vegan Fruit and Veggie Pulp Cake Balls

1. Gather the ingredients.

  • 1 large organic apple
  • 2 medium-large carrots
  • 2 Tbsp raisins (divided)
  • 1 Tbsp shredded coconut (optional)
  • 1 Tbsp hazelnut meal (optional) Almond meal or walnut meal would also be yummy.
  • 4-5 dates, pitted
  • hemp seeds, flax seeds, more coconut, chocolate chips, orange zest etc., as desired for rolling and topping

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2. Juice the carrots and apples.

One large apple and 2 medium-large carrots yielded about one cup of pulp (enough to make 14-16 truffles or cake balls). This also yielded about an 8oz glass of yummy fresh juice! Feel free to multiply this recipe to make as much as you want.

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3. Process the ingredients in the food processor.

As I mentioned, I began with a half-batch of the pulp along with 1 Tbsp raisins, two dates, and shredded coconut. The next half-batch I incorporated the hazelnut meal, 1 Tbsp raisins, and the dates. Place the juice pulp into the food processor with the other ingredients (except for the toppings or things you want to roll the truffles in, such as the hemp seeds, ground flax seeds, etc.) and process.

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4. Roll the pulp dough into balls.

Pulse until the pulp and other ingredients form a dough that can be easily rolled into a ball between your hands. Form about 14-16 bite-sized balls in total.

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5. Top as desired and refrigerate or freeze.

Roll the cake balls in toppings such as seeds or more coconut if desired. Eat right away or store in the refrigerator for a few days or the freezer for a few weeks. If storing in the freezer, let the truffles warm to make them more chewable. Enjoy!