Carrot Cake Energy Balls Recipe 445

CARROT CAKE ENERGY BALLS RECIPE - (4.4/5)

Steps:

• Place 1 cup of shredded coconut in a small skillet and toast over medium heat stirring often to avoid burning. Transfer to a plate and allow to cool. Place walnuts in a food processor and pulse until finely ground. Take care not to process to long, we are not making walnut butter here. Remove chopped nuts from the food processor and set aside. Rough chop the dates and then place them in the food processor and pulse until ground. Return chopped walnuts and pulse to combine well. Make sure all the nuts are chopped fine, you will not make nut butter at this point since the dates are combined with the nuts. Add the molasses or honey, cinnamon, cocoa powder, and nutmeg. Pulse until everything is mixed together well. Transfer mixture to mixing bowl. Peel carrots. Using a microplane finely shred the carrots. Add to mixture and stir to combine. This will take a bit of doing, but it will all come together. Mix until everything is completely combined. Add the raisins and pecans. Mix well. Using a small scoop or spoon, roll about a tablespoon of the mixture in your hands to create a ball. Place the toasted coconut in a shallow bowl. Roll the balls one at a time in the coconut to coat. Transfer on to a parchment lined baking sheet to set up. Store the energy balls in tightly sealed container in the fridge for up to a week.

CARROT CAKE FREEZER ENERGY BALLS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

CARROT CAKE NO-BAKE ENERGY BARS

Steps:

• Line a 9-inch square dish with parchment paper.
• Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
• Transfer dough to the prepared dish and press it down and smooth it out evenly.
• Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.