Bolinhas de cenoura

Today, we had dear friends coming over for a visit. This, living very remote in the north portuguese mountains, is a quite rare occasion. Thus, my joy was even bigger to be able to host lovely people – and to serve them a vegan snack made with much love!

I made, what I already had prepared before and posted quite at the beginning of this blog journey earlier this year: cake-pop like balls, made from leftover bolo de cenoura (carrot cake), covered well with dark chocolate. They loved them! And as my former recipe does not feature the balls so well, because the focus is on the bolo de cenoura, de carrot cake, I decided to give these delicious carrot and chocolate pralines their well deserved stage on this blog. Voilà – here they are 🙂

Tipp: You can use any type of leftover cake to make these balls!

Bolinhas de cenoura

Maria-Julia

These cute balls, made from carrot cake and coated with vegan chocolate of your choice, are a delicious treat when guests are coming over. Enjoy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Cooling time: 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Snack, Sweets

Cuisine lovebeingserved cuisine, Portuguese

Servings 40 balls

Equipment

• 1 Blender
• 1 cake tin Ø 24-26 cm

Ingredients

  

• 270 g carrots, peeled and cut in pieces (1 2/3 cups)
• 160 g cane sugar (a bit more than 3/4 cup)
• 1/3 cup freshly squeezed orange juice (1-2 oranges)
• zest of 1 bio orange
• 150 ml water (3/4 cup)
• 60 g olive oil (1/3 cup)
• 230 g all purpose flour (slightly more than 1 cup)
• 50 g whole wheat flour (1/3 cup)
• 3/4 tbsp baking soda
• 3/4 tbsp vinegar (you can replace the soda and vinegar by 1/2 tbsp baking powder)
• 1-2 tbsp plant milk
• 350 g vegan chocolate

Instructions

 

• Grease and dust your cake tin. Preheat the oven to 180℃.
• Blend the carrots, sugar, orange juice, zest and water until smooth. The carrots can still be slightly chunky.
• Add the oil, flours, baking soda and vinegar and blend only shortly, or until the flours are well incorporated.
• Pour the batter into the cake tin and bake until golden brown (approx. 30 minutes). This time, the cake is meant to turn out slightly moist inside.
• Let the cake cool down.
• Break the cake into large pieces.

  Blend the pieces until more or less crumbly, then add 1-2 tbsp plant milk to get a soft cake dough ball.
• From this cake ball, form small balls of 2-3 cm diameter – it should give 40 balls. Place the balls on a plate and place them in the freezer for 5-10 minutes to cool them nicely, so the chocolate will harden faster.
• Cut the chocolate in small pieces.
• Transfer the chocolate to a heatproof bowl, place the bowl on a slightly smaller saucepan or pot filled with a little water, bring the water to boil and watch the chocolate melt (this method is commonly called "bain-marie"). Don't stir too much, you just need to show some patience 🙂

  Once the chocolate is melted, place the pot with the bowl on a wooden board and set it ready to coat your cake balls.
• Place your cake balls one by one into the chocolate, coat them well with two spoons or forks and place them on a tray or plate lined with baking paper.
• Refridgerate the balls until the chocolate has hardened completely (which should not take more than 30 minutes).

Notes

Feel free to add another coating on top of the chocolate, such as chopped peanuts or cashews, shredded coconut or else.

Keyword cake-pops, carrots, chocolate, pancake leftover recipe