No-bake carrot cake energizing ball

These tender, naturally sweetened no-bake carrot cake energizing balls with dates, carrots, walnuts, cinnamon, and coconut flour will boost you with lots of energy. They are simple to make, have a delicious carrot cake flavor, and make the perfect healthy snack or dessert! Ready in no time and a food processor will do all the work. It’s just you who gotta roll these babes.

This carroats recipes requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups
• Carrot grater such as Cuisinart CTG-00-BG Boxed Grater
• My favorite food container Prep Naturals Glass Meal Prep Containers

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Coconut flour (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

No-Bake Carrot Cake Energizing Ball

These tender, naturally sweetened no-bake carrot cake energizing balls with dates, carrots, walnuts, cinnamon, and coconut flour will boost you with lots of energy.

Prep Time30 mins

Course: Snack

Cuisine: American

Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, egg-free, Energy Ball, vegan

Servings: 16

Author: Natalie Green

Ingredients

• 3/4  cup carrot peeled and finely shredded
• 1¾ cup walnuts
• 1 cup medjool dates packed, pitted and measured after pits removed
• 2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3/4 tsp ground cinnamon
• 1 inch fresh ginger
• 4-6 tbsp coconut flour or sub almond flour
• 1/4 cup raisins or sub other dried fruit

Instructions

• Grate the carrot (or use your food processor) and set
  aside.
• To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. 
  To the food processor, add walnuts, vanilla, salt, and
  spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments
  until a loose dough forms and the carrots are just incorporated. Be careful not
  to over-blend. You're looking for a pliable dough, not a purée.
• Add coconut flour 2 Tbsp (18 g) at a time and pulse to
  combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and
  pulse/stir once more to combine.
• Scoop out 2-Tablespoon amounts using a cookie scooper,
  roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.    

Notes

Store covered in the refrigerator up to 1 week or in
the freezer up to 1 month.