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Carrot Cake Energy Balls

Confession time: Carrots? Not my favourite food (yes I know, they’re healthy!) Confession time continued? Also kinda hate ‘em.

So what do you do with that big bag of organic carrots sitting in your fridge?

Carrot cake energy balls! Yes! Win, right? (Side note – I also make carrot cake, fresh pasta sauce, and grate them for Buddha bowls, but that’s another blog or two).

I don’t know about you, but I love a good, hearty energy ball. I love to pack in as much nutrition in as I can. And by nutrition I mean quality plant-based proteins with lots of fibre.

So I pull the following out of my fridge and pantry:

Mejool dates


Chia seeds

Hemp hearts

Shredded coconut

....and a few spices.

Nothing could go wrong if you throw it all together right? And nothing did.

They were tasty with a hint of sweetness, filling enough to beat that 3 pm craving. They’ve become my “cheat version” of carrot cake.

Carrot Cake Energy Balls Rolled in Toasted Coconut

Carrot Cake Energy Balls

Author: Jen - A Naturally Nu Foodie recipe

Prep Time: 10 to 15 minutes Cook Time: 5 to 10 minutes Total Time: 20 to 25 minutes Number of Servings: 12 Ingredients:

½ cup (125mL) unsweetened coconut 10 Mejool dates 1 cup (250mL) gluten-free rolled oats, lightly ground ½ cup (125mL) pecans, lightly pulsed or chopped ½ cup (125mL) carrots, finely grated 1 tbsp (15mL) chia seeds 1 tbsp (15mL) hemp hearts 1 tsp (5mL) cinnamon, ground ½ tsp (2.5mL) ginger, ground ¼ tsp (1mL) nutmeg, ground Method:

  1. Toast coconut at 450 degrees F for 5 to 10 minutes. Be careful not to burn it.

  2. Pulse all ingredients together (except coconut) in a food processor.

  3. Roll into small balls.

  4. Roll in toasted coconut.

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