Carrot cake balls

Carrot cake balls
Prep time
Total time
Serves: 20
  • 1 cup Old fashioned oat also called rolled oat
  • ½ cup Almond Meal Flour
  • ⅓ cup Unsweetened Shredded Coconut
  • ¼ cup Pecans nuts
  • ½ cup grated carrots packed
  • 4 tablespoon Almond Butter smooth
  • 1 cup Medjool dates Soaked in hot water, drained
  • 2 tablespoon Unsweetened Cocoa powder or protein cocoa powder
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon ground cinnamon
  • ¼ cup Cashew Butter to drizzle on top of the balls
  1. In a food processor with the S blade attachment add all the ingredients except the cashew butter that you will use to drizzle on top of the balls to decorate them.
  2. Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it form a consistent raw cake batter. It should not take more than 2 or 3 minutes.
  3. Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each balls should be approximately the size of a small apricot.
  4. Place each balls onto a tray covered with parchment paper.
  5. Decorate. Insert the cashew butter into a pipping bag and decorate the top of each carrot cake balls with a drizzle of cashew butter. If the butter is too liquid place the butter in the fridge for few minutes until soft but not runny.
  6. You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.
  7. Store until 2 weeks in a airtight container in the fridge.
Nutrition Information
Serving size: 1 Calories: 159