Carrot Cake Bliss Balls
These little bites taste like carrot cake but come together in minutes—no baking needed!Vegan, Gluten-Free
Servings: 15 balls
Equipment
Ingredients
- 10-12 Medjool dates pitted
- 1 cup finely shredded carrots about 2–3 carrots
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/3 cup walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- shredded coconut for coating
Instructions
- If your dates are dry, soak them in hot water for about 10 minutes, then drain well. (If they’re soft, you can skip this step.)
- Add the dates, shredded carrots, almond flour, maple syrup, walnuts, vanilla, cinnamon, and salt to a food processor. Blend until the mixture comes together into a sticky dough.
- Roll into 15-16 small balls (about 1 inch each), then coat in shredded coconut.
- Refrigerate for at least 30 minutes before serving so they firm up.
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.