No-Bake Carrot Cake Balls

No-Bake Carrot Cake Balls

Having spent a good amount of time lately in airports, temptation gave way and I indulged in a couple of good foodie magazines.  This quick and easy recipe for No-Bake Carrot Cake Balls caught my eye in Clean Eating.  It has just a few ingredients, most of which I had in my pantry.  So before dinner tonight, I whipped them up.

No-Bake Carrot Cake Balls

After setting aside some of the unsweetened coconut for rolling later, the remaining ingredients went into the food processor.

No-Bake Carrot Cake Balls

And it did a mighty job of blending and pulsing deliciousness all together.

No-Bake Carrot Cake Balls

From start to finish these took me about 15 minutes to make, which also included taking the pics.  Rolling them in coconut took the most time and one of the kids in the house can do that while dinner is getting done.

No-Bake Carrot Cake Balls

You can make them ahead, storing them in the freezer as a quick and healthy snack.  Freeze them on a lined baking sheet, not touching, then transfer them to an airtight container.

You know, I grew up with a lot of candy in our home because that’s what my parents did.  They owned a wholesale candy company.  Ironic, right?  So come Halloween, the masses of sugar that’s everywhere I look isn’t tempting to me. I’m not a purist, I still love a good dark chocolate bar.  I just consumed too much junk candy growing up.  My body craves wholesome goodness and these fit the bill for me.  How about you?

Speaking of wholesome goodness I’m excited for the sold-out Holiday Pies class coming up where we will learn we don’t have to sacrifice luscious desserts to eat clean.

until next time,

Amy

3/4 cup unsweetened shredded coconut

6 Medjool dates, pitted

3/4 cup walnuts

1/2 cup grated carrots

1/4 cup hemp seeds

1/4 cup honey

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Directions:

Reserve 1/4 cup shredded coconut and place in a shallow dish for rolling.  Place all of the other ingredients in a food processor.  Process until mixture is smooth and well blended.  Form mixture into 1 inch balls and roll in reserved coconut to coat.  Transfer to a baking sheet and refrigerate for a few hours or overnight.  Keep chilled or refreeze in an airtight container for a few months.

Print Recipe

11 Comments on “No-Bake Carrot Cake Balls”

  1. Went up to Strawberry Hill farm – owned by friend Vern Fallstrom/greenbluff this am & got some of last carrots – made this “cake” up w/those amazing fresh carrots and Oh my word! Thx for recipe – definite winner! Debbie

  2. Me again – this will sound like me, the food critic, but if ingredients are all top notch, the honey can be reduced by half. easily. absolutely yummy though 🙂 debbie

  3. Thanks for the delicious recipe! Have you ever done a class about gluten free/refined sugar free baking? Been wanting to come to a class for a while now, regardless of the specific content. I love your blog!

    1. Thanks Amy! My Holiday Pies class is all refined sugar free and some GF, but its full. Stay tuned for more classes in the winter and spring. Id love to have you join in the fun!

  4. This is the Go-to snack for my kids these days. They love them! Actually Jacob and I love them too but the kids eat them up so fast. A great way to sneak raw veggies into picky eaters 🙂

  5. My daughter needs a sugar free and gluten free diet but none of us like a coconut taste. Is there something we could substitute for the coconut? Thanks!

    1. Hello Jan, I have not made these without coconut so I can’t speak to this question. Let me think on it and possibly remake w/o coconut ❤️️

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