3/4 cup carrot pulp (from making carrot juice) 1/2 cup organic raisins 1/2 cup unsweetened shredded coconut 1 tablespoon extra virgin coconut oil 1 tablespoon coconut sugar 1/4 cup coconut water Heaping 1/4 cup ground flax seeds 1 teaspoon cinnamon 1/4 cup finely chopped fresh pineapple 3 tablespoons carob chips (optional)
Combine all ingredients in a bowl. Form into 14 or 15 balls. Freeze balls or dehydrate for 2-3 hours on a medium temperature. I chose 118 degrees. Note: if using carob chips, the freezer option is the best.