Carrot Cake Energy Balls
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!
Ingredients
- 1.5 cups raw cashews
- 1 cup dates, soaked for 30-60 minutes (see note)
- 1/2 cup grated carrots
- 1/2 cup shredded unsweetened coconut
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- optional: additional coconut
Instructions
- If you soaked the dates, drain the water.
- 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.
- 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.
- 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.
- You can roll the balls in extra shredded unsweetened coconut if you’d like, or serve as is!
- Store in the refrigerator in a sealed container.
Notes
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.
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