Yep, it happened again… another ball recipe! If you know anything about us, you know that we have a slight (or maybe huge) obsession with making things into balls! It just doesn’t get old. There is something so fun and convenient about making something into a delicious little bite sized portion. Top that off with the fact these carrot cake balls are made with healthy ingredients and you’ve got a total WIN! You just won’t believe how easy these balls are to make either…oats, dates and carrots with a little added sweetness and a food processor and there you go! You can skip the white chocolate part if you desire but that will be your loss. That additional step pretty much makes these balls beyond awesome!
White Chocolate Carrot Cake Balls
Serves: 12 balls
Ingredients
- 1 C rolled oats
- 6 medjool dates, pitted,
- ½ C shredded carrots, packed
- ¼ C pecans (preferrably toasted)
- 1 Tbsp coconut oil
- 1 Tbsp pure maple syrup
- ¼ tsp cinnamon
- ½ tsp vanilla
- ¼ tsp kosher salt
- optional - ½ C white chocolate chips
Instructions
- In a food processor add oats and pulse until broken down. Add dates and pulse 5X, add pecans and pulse until broken down.. Add carrots, coconut oil, maple syrup, cinnamon, vanilla and salt and pulse until mixed. Roll mixture into balls.
- Optional - In a small saucepan melt white chocolate chips. Dunk half of carrot cake ball and place on parchment lined plate, chocolate side up. Place in freezer until set. Move to an airtight container and store in refrigerator or freezer.
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