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1
Using your juicer, juice the apples and carrots (I like to make popsicles with the juice or just drink it as is) and reserve all of the pulp.
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2
If you dont have a juicer, you can finely grate the apples and carrots, then place them in a cheese cloth and squeeze out as much juice as you can.
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3
This may change how much honey and coconut you need to use in the recipe.
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4
Mix the apple and carrot pulp together with the almond butter, honey, vanilla, cinnamon, ginger, nutmeg, raisins or dates, walnuts, and 1/4 cup coconut.
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5
If the mixture is a bit too soft, add a bit more shredded coconut and chill till its more workable.
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6
Using a round tablespoon or melon baller, scoop out the dough and roll it into balls.
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7
Next, roll the cake balls in your coating of choice.
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8
If the coating is not sticking well, roll the cake ball in a bit of honey first, then coat.
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9
Repeat with the rest of the cake batter.
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10
When they are all rolled and coated, place them on a cookie sheet and freeze.
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11
When they are firmer, you can add a candy stick if you want to for presentation or place them in mini cupcake holders.
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12
You will want to store them in the freezer because they stay fresher that way.
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13
When you are ready to serve, remove the cake balls from the freezer about 2-3 minutes before serving.
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14
They get pretty soft after about 15 minutes depending on the temperature of the room they are in.
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15
Serve them up and enjoy!
