Carrot Cake Energy Bites

Energy balls are quite possibly my favourite thing to make! I absolutely love experimenting with new flavours and these prove so satisfying (most of the time – I do still have the occasional disaster even with these). I was seriously craving some carrot cake, you know.. the really moist kind that’s not overly sweet and has tons of cream cheese icing? I recall eating five slices of this delicious goodness in one afternoon a couple of years back. Still no regrets to this day because it was freaking delicious, however, I have a little more self-control when it comes to cheat meals nowadays.
So instead of even risking a repeat of carrot cake-gate I created some paleo friendly alternatives in the form of bliss balls. These were the first balls I had ever made and the fact that they were a success still thrills me to this day. If you like to experiment at home you’ll know too well the devastation when a recipe you pinned all your hopes and dreams onto falls flat and doesn’t turn out the way you planned. Not only do you have a batch of something semi-edible but the cost of wasted ingredients is soul destroying. So, I have tried and tested this and I can assure you these little bites of heaven can mimic the taste of carrot cake and hit that craving on the head.

N.B. as they are mimicking cake batter these balls are on the sweet side so are quite date heavy. You can add more almond butter if you prefer it a little more savoury – this will also change the consistency slightly and will be less sticky.

Ingredients:

1 medium carrot, very finely grated

150g dates

50g golden sultanas

50ml water

3 tbsp almond butter

2 tbsp coconut oil

30g pumpkin seeds

30g walnuts, finely chopped

15g desiccated coconut

1 tsp cinnamon

1 tsp nutmeg

Pinch Himalayan salt

Method:

  • Wrap the grated carrot in paper towel, wring out any excess moisture and set aside.
  • Place the pumpkin seeds in a blender and blitz to a fine power then mix with the sultanas, chopped walnuts, desiccated coconut, cinnamon, nutmeg and salt.
  • Add the dates and water to a saucepan and simmer on a low heat for around 5 minutes until the dates have softened and absorbed all the water.
  • Place the dates in a food processor with the almond butter and coconut oil and blend into a smooth batter.
  • Stir this wet mixture in with the dry ingredients until fully blended then add the grated carrot.
  • Roll into balls and sprinkle with a little desiccated coconut. Refrigerate for an hour before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *