A healthy, kid friendly snack that is easy to grab on the go.  These carrot cake energy balls are filled with natural sweetness from the dates, lasting energy from the cashews and even a sneaky carrot vegetable!  Make a double batch, they do not last long!

carrot cake energy balls

Friends, I am SO excited to share today’s recipe with you all!  Energy balls, or snack balls (whatever you like to call them) are a big deal in our house.  They’re basically candy and never last for very long in the fridge.  Everyone wants to get their hands on them!

I am happy to oblige and share these carrot cake energy balls with my own 3 little balls of energy.  I know the goodness in them, and I am 100% against hangry kids, so snacks are life for us.

carrotcakeballs3

The trifecta for fuel

I’ll also grab a few of these carrot cake energy balls as a pick me up on the way to the gym before teaching a class.  The combination of cashews and dates gives me a fantastic energy boost that doesn’t leave my energy level crashing 30 minutes later.  Sometimes I choose a snack of just dried fruit on the way to teach, and it just doesn’t have the same staying power as a combined snack filled with carbohydrates, protein and fat.  The trifecta for fuel!

I hope you all enjoy the sweet and slightly spiced flavors in these carrot cake energy balls.  Have your (carrot) CAKE and eat it too.

carrot cake energy balls

Carrot Cake Energy Balls

Makes about 20 balls

Ingredients

  • 1.5 cups raw cashews
  • 1 cup dates, soaked for 30-60 minutes in water (see note)
  • 1/2 cup grated carrots
  • 1/2 cup shredded unsweetened coconut
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
  • optional: additional coconut

Directions

  1. If you soaked the dates, drain the water.
  2. Add the cashews to a food processor and pulse 4-6 times to break into little pieces.  Add the dates and continue to pulse until it turned into a sticky mixture.
  3. Add the carrots, shredded coconut, coconut oil, vanilla, cinnamon, sea salt, clove and ginger.  Pulse until everything is evenly combined and a sticky mixture.  You may have to scrape down the sides a couple times as you pulse the mixture.
  4. Either store in the fridge for 1 hour (this makes the batter easier to work with) or begin to form into balls right about, rolling a heaping tablespoonful at a time.
  5. You can roll the balls in extra shredded unsweetened coconut if you’d like, or serve as is!
  6. Store in the refrigerator in a sealed container.

Note: If you are using medjool dates you likely won’t need to soak the dates as they are softer.  I typically buy deglet dates in bulk (they are cheaper) and after 30-60 minutes of soaking they soften nicely for energy ball making.

Are you a carrot cake fan?  What are some of your favorite grab and go snack items?

Heather