Soak the raisins, peel the carrots and grate them on a coarse grater. In a deep frying pan, fry the cashew nuts in butter, then, when they cool, coarsely chop.
Put the carrots and coconut chips in a clean skillet and cook for 5-10 minutes, stirring occasionally.
Add the sugar and heat for another 10 minutes, stirring constantly.
Add the nuts and raisins, stir and remove from the heat.
When the mass cools down a little, form balls.
Bon Appetit!
