Paleo Tropical Truffle Raw Cake Balls

These gorgeously juicy little Paleo Tropical Truffle Raw Cake Balls will have you salivating like a rabid dog and dreaming of lush palm trees and the gentle sound of  crashing waves! I mean honestly – they are soooooooo that good!

These raw cake balls are packed full of good fats from the coconut oil, pecans, walnuts and ground almonds, and they are purely sweetened by dried pineapple and medjool dates! Oh and did I forget to mention that I chucked in a carrot for good measure?! Well I did! OH OH! And they are Vegan too!

You can whip up a batch of these in no time and all you need is a food processor and coffee mill or Nutribullet.

Yields: Approx. 30 balls

Preparation Time: 20-30 minutes

Recipe:

For the cake balls:

1 cup dried pineapple
1 cup dessicated coconut
3/4 cup pecans (activated)
3/4 cup walnuts (activated)
1/2 (packed) cup pitted medjool dates
1/2 cup ground almonds
1 carrot (peeled & chopped)
1/4 cup coconut oil
1/4 tsp Himalayan pink salt
Juice of 1/2 an orange

For the dust:

25g freeze-dried pineapple

Method:

1. Place all of the ingredients except for the freeze-dried pineapple into the bowl of your food processor. Pulse a few times before blending the ingredients until they combine into a thick paste that forms a loose ‘dough’. You’ll need to scrape the sides down periodically with a spatula in order to make sure that the ingredients combine thoroughly.
2. Scoop small amounts of the mixture out and using your hands roll the mixture around in your palms to form small balls that are slightly larger than your average truffle – you want to be able to devour these in one or two bites. Repeat the process until all of the mixture has been used.
3. Place your freeze dried pineapple into a coffee grinder or Nutribullet with a milling blade attachment and mill until a fine powder forms. Empty into a deep tupperware container or bowl and start to individually roll your cake balls until fully coated in the dust. Repeat this process until all of the balls have been coated. If you have any pineapple ‘dust’ left simply roll the balls again until it has all been used up!
4. Place into the freezer for 30 minutes until firm to the bite. You can eat these at room temperature but I think that they are far tastier when chilled and much chewier too!