Carrot Cake Energy Balls (Print version)

Bite-sized no-bake treats blending grated carrots, oats, walnuts, and warm spices into a wholesome grab-and-go snack.

# What goes in:

01 - 1 cup rolled oats (use gluten-free if needed)

02 - 1 cup finely grated carrots

03 - 1 cup raw walnuts or pecans

04 - 1/2 cup pitted dates

05 - 1/3 cup unsweetened shredded coconut

06 - 1/2 tsp ground cinnamon

07 - 1/4 tsp ground nutmeg

08 - 1/8 tsp ground ginger

09 - 1 tsp vanilla extract

10 - 1/4 tsp sea salt

11 - 2 tbsp maple syrup or honey

01 - In a food processor, pulse the walnuts or pecans and rolled oats until finely ground.

02 - Add the pitted dates and process until the mixture becomes crumbly.

03 - Add grated carrots, shredded coconut, cinnamon, nutmeg, ginger, vanilla extract, and sea salt. Pulse until well combined.

04 - Add the maple syrup or honey and blend until the mixture holds together when pressed between your fingers.

05 - Scoop about 1 tablespoon of the mixture and roll firmly into balls using your hands.

06 - Arrange the energy balls on a tray and refrigerate for at least 30 minutes to firm up.

07 - Transfer to an airtight container and store in the refrigerator for up to 1 week or freeze for longer storage.

01 -

They taste like carrot cake but come together in twenty minutes with zero baking and one piece of equipment.
They freeze beautifully, so you can always have something sweet and wholesome waiting for you.

02 -

If your dates are dry and hard, soak them in warm water for ten minutes and drain well before processing or the mixture will never come together.
Grating the carrots on the finest holes of your box grater is the single most important step for texture because coarse shreds make the balls fall apart.

03 -

If the mixture feels too wet after adding the syrup, sprinkle in an extra tablespoon of oats and process briefly until it firms up.
Letting the formed balls sit uncovered in the fridge for the first thirty minutes prevents condensation from making them sticky on the outside.