![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/04\/IMG_9632Crop_22.jpg\")
<\/a><\/p>\n\n
This makes about 12 cake balls depending on the size of your eggs.<\/div>\n
<\/div>\nIngredients<\/h2>\n
Ingredients<\/h2>\n\n\n- 1 large carrot<\/li>\n
- 1 large tart apple<\/li>\n
- 1\/4 cup dried apricots<\/li>\n
- 1\/2 cup dried shredded coconut<\/li>\n
- 1\/4 tsp ground cinnamon<\/li>\n
- 1\/8 tsp or a pinch of nutmeg<\/li>\n
- 1-2 Tbls RAW honey (maple syrup or palm nectar)<\/li>\n
- 2 Tbls RAW nut butter (almond, pecan, walnut, cashew)<\/li>\n<\/ul>\n\nBlend the carrot and apple in your food processor or grate by hand. Then press out as much juice as possible by using a fine sieve, strainer. Or use your juicer.<\/div>\n<\/div>\nAdd the rest of the ingredients to the pulp. Roll the dough into eggs (about 1 Tbls worth of dough). Chill the cake balls in the freezer for about 30 min.<\/div>\n<\/div>\n<\/div>\n
Dipping chocolate<\/h2>\n\n- 1\/4 cup coconut oil or cacao butter<\/li>\n
- 2 Tbls \u00a0raw honey<\/li>\n
- 1\/2 tsp vanilla<\/li>\n
- 7 Tbls of raw cacao<\/li>\n<\/ul>\nIn a small bowl, combine the melted coconut oil or cacao butter, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, with no lumps. I like to let the chocolate rest for about 15 min or so to let the cacao absorb well into the oil.<\/div>\n<\/div>\nUsing a tooth pick dip the frozen cake balls into the chocolate. Let some of the chocolate drip off \u00a0than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. Put into freezer and \u00a0take them out about 5 min before serving.<\/div>\n<\/div>\n<\/div>\n
- \n
- 1 large carrot<\/li>\n
- 1 large tart apple<\/li>\n
- 1\/4 cup dried apricots<\/li>\n
- 1\/2 cup dried shredded coconut<\/li>\n
- 1\/4 tsp ground cinnamon<\/li>\n
- 1\/8 tsp or a pinch of nutmeg<\/li>\n
- 1-2 Tbls RAW honey (maple syrup or palm nectar)<\/li>\n
- 2 Tbls RAW nut butter (almond, pecan, walnut, cashew)<\/li>\n<\/ul>\n\nBlend the carrot and apple in your food processor or grate by hand. Then press out as much juice as possible by using a fine sieve, strainer. Or use your juicer.<\/div>\n<\/div>\nAdd the rest of the ingredients to the pulp. Roll the dough into eggs (about 1 Tbls worth of dough). Chill the cake balls in the freezer for about 30 min.<\/div>\n<\/div>\n<\/div>\n
Dipping chocolate<\/h2>\n
- \n
- 1\/4 cup coconut oil or cacao butter<\/li>\n
- 2 Tbls \u00a0raw honey<\/li>\n
- 1\/2 tsp vanilla<\/li>\n
- 7 Tbls of raw cacao<\/li>\n<\/ul>\nIn a small bowl, combine the melted coconut oil or cacao butter, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, with no lumps. I like to let the chocolate rest for about 15 min or so to let the cacao absorb well into the oil.<\/div>\n<\/div>\nUsing a tooth pick dip the frozen cake balls into the chocolate. Let some of the chocolate drip off \u00a0than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. Put into freezer and \u00a0take them out about 5 min before serving.<\/div>\n<\/div>\n<\/div>\n