Carrots and raisins, coconut and cardamom – an incredibly delicious combination of sweet flavors and warm aromas! A tender creamy core with a crunchy shell of coconut shavings. Carrot candies ”Sunny smiles” are a wonderful addition to any holiday menu or a delicious vegan gluten-free gift for any reason or no reason.
I usually make Sunny Smiles carrot candy as gifts for friends who don’t follow a healthy, plant-based, gluten-free diet. Or for parties where children will be present – carrots and coconut are familiar to all tastes and are easily liked in any form. When I make them especially for us, I change some of the ingredients in the recipe and add Peruvian maca powder as well as more spices for a richer flavor. I always have different colored candy wrappers in the kitchen cupboard – like any woman I like to go shopping and buy various little things. And when I prepare a holiday lunch or dinner with friends, I make “Sunshine Smiles” carrot candies and put them in pretty colorful candy wrappers, arrange them on a pretty tray and place them on the festive table with other delicious foods. And if I want to give them as a gift, I arrange the carrot candies in a box with a lid, then decorate the box with a pretty ribbon and a note with the ingredients for information.
When I’m preparing a holiday menu and I’ve included carrot candies “Sunny Smiles” in it, I prepare them at least 24 hours before the holiday event – after the energy balls have been in the fridge for 24 hours, the different flavors and aromas of the individual ingredients come together and their texture improves !
One carrot candy “Sunny Smiles” of 25 g contains 60.83 kcal, 1.55 g of protein, 6.42 g of carbohydrates, 3.57 g of fat and 1.61 g of fiber!
Carrot candies ”Sunny smiles”Course: Party, Recipes
Energy balls with carrots and coconut
100 g natural raisins
200 ml hot filtered water for soaking
500 g grated carrots
300 ml filtered water
50 g extra virgin coconut oil
30 ml agave syrup
2 g turmeric powder
1 g ginger powder
1 g cardamom green ground
20 g chia seeds
80 g sunflower tahini
50 g sunflower protein
can be replaced with sunflower flour
50 g coconut flour
50 g coconut shavings
40 g coconut shavings for rolling
40 pieces of candy wrappers
- With a kitchen scale, I weigh all the ingredients of the recipe separately. I put the raisins in a bowl, cover them with the hot water and leave them aside for 20 minutes. Using an electric grater, I grate the carrots.
- In a deep pan with a lid, I put the grated carrots, coconut oil and water. I put the pan on the stove and turn on the highest level of heat. I let the carrots stew for about 10 minutes, stirring occasionally.
- In the jug of the blender, I put the swollen raisins together with the water that has cooled down and blend until smooth.
- I add the blended raisin mixture to the carrots in the pan and mix well. I reduce the heat to medium heat and continue to cook the carrots until they are completely soft, stirring occasionally – total cooking time of about 30 minutes. I turn off the heat and let the pan with the cooked carrots cool for 5 minutes.
- In a large bowl, I put the cooled carrots and add to them the rest of the ingredients from the recipe – the spices and agave syrup, the sunflower tahini and sunflower protein, the coconut flour and the coconut shavings. I mix everything well until a uniform dough is obtained.
- I divide the dough into parts and with a kitchen scale weigh them with the same weight of 24 g. I put coconut shavings in a small bowl, and I arrange the candy wrappers in a metal tray. With my hands, I form each part of the dough into a ball, roll it in the coconut flakes and carefully place it in a candy wrapper. I put the tray with the finished candies in the fridge for 1 hour to harden.
- I carefully arrange the cooled candies in a large box with a lid and store it in the refrigerator – this way they can be stored for up to 5 days. If it is necessary to put the candies in several rows in the box, I must put baking paper between the rows so that the candies do not stick to each other.
- Nutritional value per 100g. product:
- Energy value – 243.33 kcal
- Proteins – 6.19 g
- Carbohydrates – 25.70 g
- Fats – 14.30 g
- Fiber – 6.44 g
- From the quantities of the ingredients in the recipe, 40 balls of 25 g each are obtained!