“Juicing Left Over” Raw Cookie Balls
August 29, 2016 12:56 AM

Adapted from Joy McCarthy’s Raw Carrot Cake Balls

Ever wonder what to do with the pulp after juicing? Here’s a great recipe that will act as a snack and give you energy.

Makes 20-25 balls

• ¾ cup unsweetened shredded coconut
• 6 Medjool dates, pitted
• ¾ cup raw nuts (ie walnuts)
• 1 cup of left over pulp from juicing (ie carrots, kale, apple) or 1 cup of grated carrots (about 3-4 medium carrots)
• ¼ cup hemp seeds
• ¼ cup raw unpasteurized honey
• 1 tsp vanilla extract
• 2 tsps cinnamon
• 1 tsp nutmed
• 1 tsp ground cloves
• A pinch of salt (optional)
• ¼ cup vegetarian vanilla protein powder (optional)
• Water or coconut milk as needed for moist ball rolling consistency

Reserve ¼ cup shredded coconut on a plate to role and coat the balls later.

Place all of the ingredients in a food processor or good quality blender (like a Vita-Aid, Blendtech or Nutri-Bullet). Start blending and add water or a milk alternative to create that moist consistency allowing you to role the mixture into balls in case it’s too dry. Roll 1 -1.5 inch diameter balls and coat with shredded coconut.

Transfer to a container and refrigerate for a few hours or overnight. They can also be preserved frozen for a few months. Enjoy this delicious high fiber and protein snack between meals or after a workout.