Carrot Cake Balls

These easy, delicious and healthy Carrot Cake Balls taste delicious and take only 10 minutes to put together! They make a perfect breakfast.

Recipe Source Link:https://www.mygingergarlickitchen.com/carrot-cake-balls/

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RECIPE INGREDIENTS

» For Carrot Cake Balls

• 2 medium-sized carrots, peeled & cut into a few big pieces
• 10-11 pitted dates (measured after pits are removed)
• 1/2 cup walnuts or pecans
• 1/4 cup coconut flour or almond flour
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 pinch of ground nutmeg
• Coconut flour or desiccated coconut for rolling balls

RECIPE INSTRUCTIONS

» For making Carrot Cake Balls

1. Add carrots to a blender or food processor and pulse until finely chopped or shredded. Alternatively, you can use 1 cup finely shredded carrot. Place the walnuts, coconut flour, nutmeg, and cinnamon.
2. Process for 1 minute. Stop the blender and scrape down the sides of the blender with a rubber spatula. After that, add the pitted dates and salt. Pulse until the mixture combines and sticks together. If the mixture is too dry, add more dates and if too wet, add some more coconut. You need to pulse until small bits remain and a ball forms. Remove the mixture from the food processor/blender and transfer it to a bowl.
3. Take out about 2 tablespoons of mixture and roll it into a smooth ball with your hands. Roll it in coconut flour or desiccated coconut. Repeat until all the dough is used up.
4. Enjoy them immediately or refrigerate them to firm up.

RECIPE NOTES

1. Store carrot cake balls covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.
2. If it is hard for you to roll equal-sized balls then you can use a cookie scoop to have exactly the same size cake balls.
3. These cake balls are tender and soft at room temperature. To make them firm, you can chill them in the refrigerator for about 30 minutes.