Vegan Carrot Cake Balls

• 1 1/2 cups whole wheat flour
• 3/4 cup white flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 cup applesauce
• 1 cup milk choice, I used unsweetened soy
• 2 teaspoons vanilla
• 2/3 cup sugar
• 1/2 cup coconut oil melted
• 2 cups carrots grated, I used 2 large carrots
• 1 cup full fat coconut milk chilled for at least 2 hrs
• 1 bag dark chocolate chips I used 60% cacao

1. Preheat the oven to 325 degrees and spray a 9 x 13 cake pan with nonstick cooking spray.nnIn a large bowl, mix together the dry ingredients: flours, baking soda, baking powder, spices, and salt. In a separate bowl, mix together the wet ingredients: applesauce, milk, coconut oil, vanilla, sugar, and carrots. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Pour into cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
2. Let the cake cool completely, then use your hands to break up the cake into small pieces and place in a large bowl. Spoon in 3/4-1 cup of the chilled coconut milk and mix until it creates a sticky, rollable texture. Roll the cake into 1 inch balls and place on a parchment covered baking sheet. Freeze for 30 minutes.
3. Right before it's time to take the cake balls out of the fridge, melt the dark chocolate over a double boiler or in your microwave (just be careful that it doesn't burn!). Roll each cake ball in the dark chocolate, place back onto the parchment lined baking sheet, then top with coconut or sprinkles. Once all the cake balls are coated in chocolate, stick them back in the freezer or refrigerator until you are ready to serve!

whole wheat flour, white flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, milk choice, vanilla, sugar, coconut oil, carrots, full fat coconut milk, chocolate chips

Taken from www.yummly.com/recipe/Vegan-Carrot-Cake-Balls-1071835 (may not work)