Carrot Cake Energy Bites

Carrot Cake Energy Bites

from theconsciousplantkitchen.com
10 min
16 servings

Carrot cake protein balls, a healthy no-bake vegan snack.

Ingredients

  • 1 cup Carrots (peeled, chopped (2 medium carrots))
  • 1/2 cup Walnuts
  • 2 tablespoons Flaxseed Meal
  • 2/3 cup Desiccated Coconut
  • 1 cup Oats (instant or rolled oats)
  • 1/4 teaspoon Ginger
  • 2 teaspoons Cinnamon
  • 1/2 cup Soft Pitted Dates (Deglet or Medjool)
  • 1/4 cup Almond Butter (or peanut butter)
  • 1 teaspoon Vanilla
  • 1 tablespoon Maple Syrup (optional, add if you want the balls sweeter)

Directions

  1. 1

    Place the peeled, chopped carrots in the bowl of your food processor, with the S blade attachment.

  2. 2

    Pulse a few times until it forms tiny pieces of carrots. Set aside in a bowl.

  3. 3

    In the food processor bowl again (no need to clean it!), add all the dry ingredients and blend on high speed until the nuts, oats, and coconut turn into a fine ground/flour. It shouldn't take more than 1 minute.

  4. 4

    Add in almond butter, vanilla, maple syrup (optional, only for a boost of sweetness), the carrot pieces from step 1, and the soft pitted dates. If your dates are slightly dry, make sure you soak them in hot water for 10 minutes before using them in this recipe. Drain well before adding to the food processor to avoid the addition of water.

  5. 5

    Blend on high speed again until it forms a sticky dough.

  6. 6

    Scoop out dough and roll between your hands to form golf size balls. You should be able to shape about 16 balls.

  7. 7

    Roll each ball into unsweetened desiccated coconut.

  8. 8

    Place each ball onto a plate covered with parchment paper.

  9. 9

    Refrigerate 15 minutes to firm up if desired or eat straight away.

  10. 10

    Store in an airtight container in the fridge for up to 1 week or freeze and defrost them 2 hours before at room temperature.