Carrot Cake Energy Balls
Soft, spiced, and sweet with real carrot, dates, pecans, and walnuts—these no-bake bites are perfect for on-the-go fuel or an afternoon treat.
Equipment
- Food Processor
- Bowl
- Scoop or Spoon
Ingredients
Ingredients
- 1 cup Medjool dates pitted
- ½ cup raw walnuts
- ½ cup raw pecans
- ½ cup rolled oats gluten-free if needed
- ¾ cup finely shredded carrot squeezed dry
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- Pinch of sea salt
- Optional: 2 tbsp shredded unsweetened coconut or 1 tbsp chia seeds
Instructions
Instructions
- Soak Dates (if dry): Soak in warm water 10 minutes, then drain.
- Blend Nuts & Oats: In a food processor, pulse walnuts, pecans, and oats until fine.
- Add Remaining Ingredients: Add dates, carrots, vanilla, spices, and salt. Pulse until mixture is sticky and uniform.
- Roll into Balls: Scoop and roll into 1-inch balls (makes about 16).
- Chill: Refrigerate for 30 minutes to firm up. Store in a sealed container for up to 1 week.
Notes
Grocery List
- Medjool dates
- Raw walnuts
- Raw pecans
- Rolled oats (GF if needed)
- Carrots
- Vanilla extract
- Cinnamon, nutmeg, ground ginger
- Sea salt
- Optional: shredded coconut or chia seeds
Time-Saving Tips
- Use pre-shredded carrots if available, but squeeze out moisture well.
- Batch freeze for up to 3 months.
- Double the recipe and keep extras chilled for the
Nutrition
Calories: 95kcalCarbohydrates: 10gProtein: 2gFat: -4gFiber: 2gSugar: 6g
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