Carrot Cake Energy Balls, Vegan + Gluten-Free
If you’ve been following The Colorful Kitchen for a bit, you know I love a good energy ball recipe. As a mom to a toddler and infant, you probably also know that when I’m with my two girls, there’s rarely a chance to sit down and eat, so I’ve been appreciating energy balls now more than ever.
Today my go-to snack is back with a spring makeover! These Vegan, Gluten-Free Carrot Cake Energy Balls are about to rock your spring menu world. I love them because I usually already have all the ingredients in my pantry, they’re super simple to make and taste like a dessert, even though they’re refined-sugar free.
Another huge plus is that since they don’t need to go in the oven, Baby V can really get involved with making them without me feeling like I have to scream DON’T TOUCH! THE OVEN IS HOT! every few minutes (we’re working on that).
Also, The first time I made this recipe I called the balls “cookies” and I guess they’re sweet and tasty enough to pass as dessert since Baby V still calls them cookies and asks for them daily!
- 2 cups cashew, soaked in water for at least 4 hours
- 8 pitted medjool dates, soaked in hot water for 5 minutes
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 medium carrot, shredded
- ½ cup unsweetened shredded coconut, plus extra for sprinkling.
- ¼ cup raisins
- Line a baking sheet with parchment paper.
- Drain the cashews and dates and place them in a blender or food processor. Add the rest of the batter ingredients and blend until mostly smooth.
- Transfer the batter to a bowl. Stir in the shredded carrot, coconut and raisins.
- Wet your hands roll a tablespoon of the batter into a ball. Place in on the baking sheet. Repeat, until all of the batter is used. Sprinkle a little extra unsweetened coconut on top for garnish.
- Place the baking sheet in the refrigerator so the balls can firm up (about 30 minutes).
- Remove the baking sheet from the refrigerator and transfer the balls to an airtight container and store in the fridge.
Have I mentioned that these balls would also be a great treat for you mama on Mother’s Day this weekend? I usually get my mom some combination of delish homemade or store-bought treat + a cookbook + bright and colorful flowers.
If you still haven’t gotten your mama a Mother’s Day gift- I’ve got you covered! Click here to order a copy of my first cookbook The Colorful Kitchen and have it arrive with enough time to wrap and deliver it to mom on Sunday!
As a tiny added bonus, I’ll send the first 50 people who order the book for their mom (or sister/aunt/dad- whoever you gift!) an email wishing them a special day an recommending a few of my go-to recipes to get started with!
Simply send a screenshot of your order to support@thecolorfulkitchen.com by Thursday at midnight with the name of the person you are gifting and their email address. My email will go out Monday the 12th so it won’t ruin the Mother’s Day gift surprise!
Hi,
This looks really nice.
My son who is 16 months can’t have cashews can I replace this with almonds ? If yes , then how much?
Thanks
I haven’t tried it, but I think an equal swap with almonds will be totally fine! I hope he likes the recipe!