Carrot Cake Bliss Balls
These carrot cake bliss balls are soft, naturally sweet, and perfectly spiced, making them the easiest snack or treat to whip up in minutes. They have all of the flavors of carrot cake, no baking required. Great for quick grab-and-go snacks, lunchboxes, or a healthier sweet treat!
Servings: 15 balls
Ingredients
- 1 cup Medjool dates, soft and pitted (8 to 10) see notes below
- ½ cup finely grated carrots
- 1 cup pecans
- ⅓ cup unsweetened shredded coconut plus extra to roll balls into
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Add the pecans, dates, grated carrots, shredded coconut, cinnamon, nutmeg, salt, and vanilla extract. Blend until the mixture sticks together and forms a dough-like consistency.
- Scoop out tablespoon-sized portions and roll into balls.
- Roll each ball in extra shredded coconut if desired.
- Place the bliss balls in the refrigerator to firm up before serving.
Notes
- Use soft, fresh dates: Soft Medjool dates will blend much more easily and help the mixture stick together. If your dates feel firm or dry, soak them in warm water for 5–10 minutes, then drain well before using.
- Finely grate the carrots: This helps them blend easily into the mixture. I like to use the smallest holes on a box grater.
- Don’t over-process: Blend just until the mixture comes together. Over-processing can make it too sticky, paste-like, or cause the pecans to release too many oils, making the mixture oily.
- Adjust as needed. I usually like to start with 8 dates and add another 1 or 2 if the mixture feels too dry. If it’s too wet, add a little more shredded coconut.
Nutrition
Calories: 89kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 23mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg
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