CARROT CAKE FREEZER ENERGY BALLS
These freezer energy balls are sweetened with peanut butter and honey.
Provided by Yoly
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.1 g, Fat 4.9 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 56.4 mg, Sugar 6.5 g
NO-BAKE CARROT CAKE ENERGY BALLS
No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you're in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.
Provided by Christy Faber
Categories Snack
Time 1h20m
Number Of Ingredients 13
Steps:
- Begin by finely grating carrots into a large bowl.
- Meanwhile, melt 2 tbsp of coconut oil in a small saucepan on the stovetop.
- Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
- Mix really well and begin to form small 1½ tbsp-sized balls.
- Spread about 1/2 cup of unsweetened shredded coconut onto a plate. Roll the balls gently in the shredded coconut to coat.
- Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!
Nutrition Facts : Calories 101 kcal, ServingSize 1 serving
CARROT CAKE NO-BAKE ENERGY BARS
Made with Medjool dates, pineapples, and coconut, these no-bake, carrot cake-flavored energy bars are simple to make in your food processor. Top with additional shredded coconut, dried fruit, or raisins if desired.
Provided by giggles_06
Categories Everyday Cooking Special Collection Recipes New
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 9.5 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 30.6 mg, Sugar 5.7 g
CARROT CAKE ENERGY BALLS RECIPE - (4.4/5)
Provided by á-100232
Number Of Ingredients 10
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.
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